Make-Ahead Lemon Ricotta Cheesecake | Alexandra's Kitchen
Source: My mother via an old New York Times Magazine recipe — can't find an online source for the original recipe. Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you…
Lemon Ricotta Cookies | My Baking Addiction
Tangy lemon ricotta cookies are topped with a sweet and tart lemon glaze that creates the perfect summer cookie for any celebration.
Cannoli Poke Cake Recipe | Moist Vanilla Cake Recipe
This Cannoli Poke Cake is a lovely vanilla cake soaked with sweetened condensed milk and covered in sweet cannoli filling. It's a moist, indulgent dessert that will rock your socks off!
Lemon Pound Cake with Almond Glaze - Kristine's Kitchen
A totally addicting and delicious lemon pound cake topped with an almond glaze. It is so moist and bursting with bright fresh lemon flavor.
Apple Ricotta Cake - Swedish Apple Pie
Is there anything more intoxicating than the smell of apples and cinnamon baking in the oven? For me ...no. To Read More, Click On The ...
Cheese Pie Recipe With Filo Pastry
This easy cheese pie recipe is a super simple yet extremely savory dessert and an unique delicacy! No special skills required, beginners will enjoy making it!