Italian style pudding cheesecake
 

Blue

3 lbs whole milk ricotta cheese
4 tbls sour cream
6 eggs
12 S&L or 18 Equal
1 T Half & Half
1 T heavy cream
2 tsp of vanilla extract
1 T lemon juice

Mix thoroughly & place in round deep Pyrex dish.
Sprinkle top with cinnamon

Bake 350 degrees (1 hour)
Shut off oven but leave in for add'l 15 minutes

Refrigerate.

When serving scoop out portion into dessert dish and warm for 25 - 30 seconds in microwave

:wave:

Hi Alan,

This sounds similar to a Ricotta Pie recipe I have. How many servings does it make - I'd like to figure out the carbs. Does it come out like a fluffy cheesecake or does it have a more spoonable texture?

Rosemary

Rosemary

As far as the texture goes it is spoonable. Each time I remove it from the frige I let the small amount of liquid that forms drain off.

As far as number of portions is concerned I have NEVER counted them but I usually take 2 heaping tablespoons full as a single portion and on that basis I would estimate at least 15 portions. Only a small serving is required as it is very filling & very good.

Tastes best when heatd through for about 25 - 30 seconds in the microwave.