Ricotta Cheese Sweet Pudding Cake
- Ready In:
- 1hr 40mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 2 cups whole milk ricotta cheese
- 2 cups cold cooked quick-cooking grits
- 2 cups orange marmalade
- 3 large eggs
- 1⁄4 cup lemon juice
- 1 -2 ounce butter
directions
- Butter a casserole dish if planning to serve as a pudding, a spring form pan if serving as a cake. Blend cheese, cold grits and marmalade until smooth. Whip up the eggs with the lemon juice. Blend eggs into the batter. Pour into the buttered casserole dish or pan and bake at 350 for about an hour and a half.
- This is tasty, but not that sweet. If you like cheesecake that is sweet, add 3/4 cup to a cup of sugar to the batter.
- It's meant to be eaten cold, not hot, so after you pull this from the oven, allow it to cool for a half hour or so out of the fridge, and then put it in the fridge to get cold. My cooling time was about 3 hours.
- Leftover cranberry sauce makes a great topping for this.
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RECIPE SUBMITTED BY
Joel Friedland
Forest Hills, New York