Ingredient:
1 lb. ricotta cheese
2 c. sour cream
16 oz. cream cheese
1 1/2 c. sugar
1/2 c. butter, melted
3 extra lg. eggs
3 tbsp. flour
3 tbsp. cornstarch
5 tbsp. vanilla
5 tbsp. lemon juice
Direction:
All ingredients should be at room temperature. Combine
ricotta cheese and sour cream in mixing bowl. Beating slowly,
add cream cheese, sugar and butter. Increase speed to medium
and add eggs, flour, cornstarch, vanilla and lemon juice. Beat
on highest speed possible without splattering for 5 minutes.
Pour into 10 inch springform pan. Bake in preheated 350 degree
oven for 1 hour. Turn off heat and leave in closed oven for 1
more hour. Cool on rack. |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |