1 lb. ricotta cheese
2 c. sour cream
16 oz. cream cheese
1 1/2 c. sugar
1/2 c. butter, melted
3 extra lg. eggs
3 tbsp. flour
3 tbsp. cornstarch
5 tbsp. vanilla
5 tbsp. lemon juice
All ingredients should be at room temperature. Combine
ricotta cheese and sour cream in mixing bowl. Beating slowly,
add cream cheese, sugar and butter. Increase speed to medium
and add eggs, flour, cornstarch, vanilla and lemon juice. Beat
on highest speed possible without splattering for 5 minutes.
Pour into 10 inch springform pan. Bake in preheated 350 degree
oven for 1 hour. Turn off heat and leave in closed oven for 1
more hour. Cool on rack.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.