Thursday, March 29, 2007

RECIPE of the Day - 3/29/2007











Strawberries and ricotta cheese with a delicious strawberry glaze....need I say more.



STRAWBERRY RICOTTA-CREAM CHEESE CAKE

CAKE:
2 (8 oz.) pkgs. cream cheese
1 lb. Ricotta cheese
1 1/2 c. sugar
4 eggs, slightly beaten
1 pt. sour cream
3 tbsp. cornstarch
3 tbsp. flour
1 1/2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. butter, melted

GLAZE:
2 (10 oz.) pkgs. frozen strawberries
4 tbsp. sugar
2 tbsp. cornstarch
1 c. strawberry liquid

Beat cream cheese and Ricotta until creamy. Add sugar and eggs. On low speed add cornstarch, flour, lemon juice and vanilla. Add sour cream and butter. Beat until smooth.

Pour into a 9 inch greased springform pan. Bake 325 degrees 1 hour 10 minutes. Turn oven off and let stand in oven for 2 hours. Do not open oven!

Glaze: Combine sugar and cornstarch in a small pan. Add strained strawberry liquid. Stir until smooth. Cook on medium heat, stirring constantly until boiling. When mixture is translucent remove from heat. Cool. Add strained strawberries. When cake is completely cool spread glaze on top.

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