No Crust Easter Pie
Yield
8 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ricotta cheese
|
|
| 1 | pound |
cream cheese
|
|
| 6 | large |
eggs
|
|
| 2 | tablespoons |
vanilla extract
|
|
| 6 | tablespoons |
all-purpose flour
|
|
| 1 | pint |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ricotta cheese
|
|
| 453.6 | g |
cream cheese
|
|
| 6 | large |
eggs
|
|
| 3E+1 | ml |
vanilla extract
|
|
| 9E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
sour cream
|
*
|
Directions
Cream the ricotta and cream cheese, add the eggs, beating them in one at a time.
Add the vanilla. Spoon in the flour and sour cream, mix well.
"It's going to be loose, don't worry",says Nanny.
So don't worry. This works.
Pour the mix into a 10" springform cake pan.
Bake in a 325℉ (160℃) oven for 1 hour, more or less, as in othe recipe.
