-
Prep time
15 minutes -
Cook time for dinner
1 hour -
Serves
6-8
Substances
1 pound
ricotta cheese (elephantine elephantine)
16 oz.
softened cream cheese (two 8oz packets)
1 pint
bitter cream (elephantine elephantine)
1/2 cup
white sugar
4
eggs
1/4 cup
melted butter (unsalted)
1/2 teaspoon
lemon extract
1/2 teaspoon
vanilla extract
3 tablespoons
cornstarch
3 tablespoons
white flour
Instructions
- In a monumental bowl, mix your cheeses together and add within the sugar.
- Add your eggs, one at a time, mixing every in sooner than at the side of the subsequent.
- Combine your cornstarch and flour together in a puny bowl then add to the combo.
- Lastly, add your butter and bitter cream. Combine unless a peaceable consistency.
- Butter a 10″ springform pan. Add your combination.
- Add your pan to a frigid oven but flip the heat to 325. Bake for one hour.
- Flip the oven off and leave the cake for 3-4 hours to cool. Assemble now not one the oven door all over that cooling time.