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Member recipe

Ricotta Cheese Pie

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Serves 8

Lemon scented ricotta chesse pie with a creamy texture.

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  • Ricotta Cheese Pie
  • Our Mom, made this sweet lemony pie for decades. It is much like a cheesecake, only lighter.
  • 4 extra large eggs at room temperature
  • 1 c. sugar
  • 8 oz cream cheese, softened
  • 1½ pounds whole milk ricotta cheese
  • 1 Tbs. lemon extract
  • zest of 1 lemon
  • 1 c. chopped walnuts, optional


    1. Preheat oven to 300 F.
    2. Break eggs into a large bowl & blend with an electric mixer. Add the sugar, cream cheese & ricotta, beat until smooth. Add the lemon extract & lemon zest, stir well. Stir in walnuts.
    3. Pour the batter into a greased 23cmx23cm glass baking dish. Place dish in the center of the preheated oven. Bake for 1½ hour, until the pie is set & the edges are golden. Allow to remain in oven for approximately another 30 mins. with the oven turned off to ensure a well set pie. (The pie will collapse some as it cooks, but the slow cooking ensures a steadier center.)
    4. Allow to cool to room temperature, refrigerate.
    5. Enjoy with friends & family!

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