Cheese Filling
- 24 oz (1 1/2 lbs) ricotta cheese
- 2 (8 oz) packages cream cheese, room temperature
- 2 large eggs
- 1/4 C sugar
- 3 1/2 Tbsp fresh lemon juice
- 1 tsp grated lemon peel
- 1 tsp grated orange peel
- 1/8 tsp salt
Batter:
- 1 C flour, sifted
- 1 Tbsp baking powder
- 1/8 tsp salt
- 1 C (2 sticks) unsalted butter, melted
- 1/2 C sugar
- 3 large eggs
- 1/4 C milk
- 1 tsp vanilla extract or 1/2 tsp almond extract
Accompaniments:
- 1/3 C blanched slivered almonds, toasted
- Sour Cream
- STrawberry jam
Beat all filling ingredients until blended
Preheat oven to 300. BUtter 13x9x2 inch baking dish. Combine flour, baking powder and salt in large bowl. Mix in butter, sugar, eggs, milk, and vanilla.
Pour half of batter into dish. Spoon cheese filling over. Gently spreding witohout mixing into batter. Pour remaining batter over. Bake casserole until set, about 1 1/2 hours. Sprinkle with almonds. Cut into squares. Serve warm.
Bon Appetit