Ricotta Cheesecake

Ricotta Cheesecake

So, here’s the premise: You are making lasagna and overestimated the amount of ricotta cheese you needed. Of course, it’s always better to overestimate than underestimate, so you bring home waaaaaay too much ricotta cheese. Now the lasagna is finished and in everyone’s tummies, but there is at least a pound of ricotta cheese leftover, so what do we do with it?

The Answer: Make Ricotta Cheesecake. (Or in my case, pancake. Just because I used a baking pan that was too big)


Ricotta Cheesecake

1 pound of ricotta cheese
13 cup sugar
13 cup flour
3 eggs
2 tsp vanilla
zest of 1 lemon
pinch of salt

electric mixer
mixing bowl (if you do not have proper mixing bowls, use a pot so that nothing flies through your kitchen)

1) Preheat oven to 300° Fahrenheit.
2) Add ricotta cheese to mixing bowl, stir until you get it as smooth as possible.
3) Stir in sugar.
4) Add in eggs one at a time.
5) Add in flour slowly. Mix everything together
6) Add lemon zest and vanilla. Combine.
7) Scoop into prepared baking pan and bake for 30-45 mins.

2 Comments

  • Simon Hui

    September 26, 2012 at 11:22 pm Reply

    that’s a ton of sugar…

  • mikasasaki

    September 26, 2012 at 11:27 pm Reply

    Well, you can always adjust the sugar content to suit your liking =D

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