No Crust Easter Pie RecipeOrigin: America Period: Traditional |
Ingredients:
675g Ricotta cheese
No Crust Easter Pie Preparation:Method:Combine the ricotta and cream cheeses in a bowl then whisk until smooth before adding the sugar and creaming together to combine. Add te eggs, one at a time, creaming together thoroughly after each addition. Now whisk in the vanilla extract. Add the sour cream a little at a time and scatter the flour over the top. Mix thoroughly to combine (you will end-up with a loose mixture that's basically a cheese custard). then turn into a 25cm springform cake pan that's been greased and floured. Transfer to an oven pre-heated to 160°C and bake for about 1 hour, or until set. Allow to cool in the tin for 10 minutes then remove the ring and set aside to cool completely before slicing into wedges and serving. Find more Easter Recipes Here |
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