Ingrients & Directions
-PHILLY.INQUIRER-
1 1/2 lb Ricotta 2 tb Vanilla
1 lb Cream cheese 6 tb Flour
6 Eggs 1 pt Sour cream
Cream the ricotta and cream cheese,add the eggs,beating them in
one at a time.Add the vanilla.Spoon in the flour and sour cream,mix
well.”It’s going to be loose,don’t worry”,says Nanny.So don’t
worry.This works.Pour the mix into a 10″ springform cake pan.Bake in
a 325 deg oven for 1 hour,more or less,as in othe recipe…
Yields
8 servings