Categories: pies-cobblers-cheesecakes-tarts
Ingredients
- 7 eggs
- 1 1/4 cups sugar
- 36 oz. whole-milk ricotta cheese
- 9 oz. sour cream
- 4 1/2 Tbsp. cornstarch
- 1 tsp. vanilla extract
- 3/4 tsp. baking powder
- 2 Tbsp. vegetable oil
- Finely grated rind of 1 lemon
Directions
- Preheat oven to 350 degrees. Grease and line a 3-quart or 13 x9 inch baking pan.
- Using a stand mixer with a whisk attachment and large mixing bowl, beat eggs and sugar until light and almost fluffy, about 5 minutes at high speed. Add ricotta and beat until smooth at medium speed. Add remaining ingredients and beat until well combined. Pour into prepared pan. Bake 1 hour, until golden and fluffy. The cake will rise during baking and fall once cooked. Cut into squares.