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Easy Do Ahead No Crust Ricotta Pie
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- #92854
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
2 packages (8 ounce size) cream cheese
1 pound ricotta cheese
1 1/2 cup sugar
6 eggs
1/2 lemon, juiced
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
1/4 pound butter, melted
1 pint sour cream
strawberries, for garnish
directions
Cream together cream cheese, ricotta cheese and sugar. Add eggs, lemon juice, vanilla, cornstarch, flour and melted butter. Beat until smooth. Fold in the sour cream and put mixture into a 10" springform pan.
Bake 1 hour in a 325 degrees F oven. Turn off oven and let pie cool in the oven for 2 more hours.
Place in refrigerator for at least 6 hours before removing sides of pan. Top with strawberries.
added by
Ruobbobuu
nutrition data
498 calories, 36 grams fat, 33 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
November 3, 2017
A wonderful dessert. I have a sensitivity to gluten so I used almond flour. I also subsisted Xyathol for sugar because it has a lower glycemic index. The only thing is it rose about 3 inches over the pan and the edges fell off. Still, it is really delicious.
June 26, 2012
This is a delicious recipe. It was very easy to make. The only hard part is waiting for it to cool!
April 4, 2011
easy and delish a staple at Easter in my family