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Friday, May 8, 2015

Lemon ricotta cheescake


   Earlier this year I posted a blog on a lemon ricotta cheese cake.  It has become a family favorite and I have been reworking the recipe some since the earlier post.  If you are looking for a special dessert for Mothers Day this weekend try this and you will not be disappointed.  It will be a hit.

Filling:
32 container whole-milk ricotta cheese
1 cup white sugar
1/3 cup all-purpose flour
6 eggs
1 cup lemon curd
Juice from one lemon
2 teaspoons vanilla extract
1/8 teaspoon salt

Directions:
        I have been using the graham cracker crust tins that you can buy in any grocery store.  The recipe fills two of the smaller crusts or 1 larger one with some extra left over.  I put the extra in a muffin tin and bake with the pie.
       In a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.
      Stir in the eggs 1 at a time. Next add in the vanilla, lemon curd, and salt. Mix well. Pour batter into crust.
       Bake in the center of the oven for about 75 to 90 minutes at 300° F, until the cake is a light golden color. When it's ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.
      Cool cake. Cover and chill till serving time.  The cake will firm up as it cools.

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