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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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ITALIAN CHEESECAKE

From: Chris Fennimore, WQED Multimedia
Primary category: Desserts

From the cookbook: C is for Cheese   


Ingredients:
2 pounds ricotta
2 - 8 ounce packages of cream cheese
6 tablespoons sugar
2 tablespoons fresh lemon juice
1 tablespoon vanilla
6 eggs
1 pint sour cream
Directions:
Butter and flour a 9" springform pan. Preheat oven to 350 degrees. Get all ingredients to room
temperature.
Cream together ricotta and cream cheese. Add the sugar, lemon juice and vanilla. Beat well.
Blend in one egg at a time at low speed. Mix in sour cream and pour into pan. Place on a
baking pan to catch any drips and bake for one hour. Turn off the oven and leave cake inside for
3-5 hours to set. Refrigerate for at least an hour or overnight before serving. Serve with fresh
berries, crushed pineapple or cherry pie filling.

ingredients(s): cream cheese, lemon juice, ricotta cheese, sour cream,

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ITALIAN CHEESECAKE - NOTES

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ITALIAN CHEESECAKE - REVIEWS

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