Italian Cheese Cake


  • 1 and 1/2 lbs ricotta cheese
  • 1 lb cream cheese, softened
  • 1 and 1/2 cups sugar
  • 6 eggs
  • 6 tbs flour
  • 1 pint sour cream
  • 1 tbs pure vanilla extract
  • 1 tbs lemon juice
  • Preheat the oven to 325 degrees.
  • Put the ricotta and cream cheese into a large bowl and beat until smooth.
  • Add the sugar and the eggs, one at a time, beating well after each addition of eggs.
  • Add the remaining ingredients and mix well.
  • Pour into a greased and lightly floured 9 inch spring form pan.
  • Bake for 1 hour, then turn off the heat, but leave the cake in the oven for an additional 2 hours.
  • Remove the cake from the oven, then refrigerate.
  • Serve cold or at room temperature.

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