"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ricotta Cheese Cake Recipe

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This recipe for Ricotta Cheese Cake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Jones (Aunt Margaret)
Added: Sunday, November 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 medium eggs
1 1/2 c. sugar
1 T. butter softened
3 lbs. Ricotta
1/2 pint heavy cream
1/2 c. Presto flour (must be)
2 tsp. vanilla extract
Do not use an electric mixer

Directions:
Directions:
Seperate yolks from whites. Cream the sugar, butter and yolks in a large bowl. Add one by one the Ricotta, heavy cream, and flour. Aside in a a seperate bowl, mix egg whites until foamy, then fold whites into the cream mixture. Add vanilla.

Grease spring form pan and pour in the batter. Bake at 350, for 1 hour and 10 min. Let set in oven 1 hour after heat is turned off. When cooled, refrigerate over night.

Personal Notes:
Personal Notes:
Aunt Margaret always made great cheescakes. As a child, I also remember her homemade breads, and that was before bread makers.

 

 

 

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