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Ricotta Cream Cheese Cake Recipe

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

Giovanna Polito
Added: Saturday, January 3, 2009


2 8 oz. softened cream cheese
15-16 oz. ricotta
1 1/2 cups sugar
5 lg. eggs
3 T. flour
3 T. cornstarch
1 1/2 tsp. lemon juice
1 tsp. grated lemon rind
1 tsp. vanilla
1/2 pint sour cream
1/2 stick melted butter

Beat cream cheese and ricotta until blended
Add sugar, eggs, flour, cornstarch, flour, lemon juice, lemon rind and vanilla.
Add sour cream and melted butter.

Pour into a spring form pan coated with Pam.
Place in cold oven.
Bake at 325F for 1 1/2 hours or until firm around edge.
Turn off oven and keep cake in oven for 2 more hours.
Remove pan when cool, then refrigerate.บบบบบบ

Personal Notes:
Personal Notes:
Above recipe was originated by Aunt Rosina Apicelli Muscarella, passed down to Grandma Muscarella then to me. Of course, then to my children. We generally make this cake for holidays.




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