This isn't a brand new recipe through my mom's version of the very aged and well-liked cake. The actual magic is actually when this bakes, the actual layers change. The dessert cooks towards the top and also the cheesecake sinks towards the bottom. Have no idea why this particular happens however it just causes it to be fun. I recommend fresh berries for that side.
16 portions
one hour 10 minutes
ricotta parmesan cheese cake
- four large ova
- 1 mug sugar
- thirty-two oz ricotta parmesan cheese, whole whole milk
- 2 1/2 tsp real vanilla draw out
- 1 container lemon dessert mix
- 1 tbsp all-purpose flour
- 1/2 tsp real vanilla draw out
- 1/2 tsp clean lemon zeal
- 1/3 mug powdered sugars