pondlady
11-03-2006, 05:00 PM
Oven 325
45 Minutes
2 8 oz pkg cream cheese, softened
1 15 oz container ricotta cheese
5 eggs, divided
3/4 c sugar, divided
2 t grated lemon peel
3 T fresh lemon juice
1 c flour
1 c butter, melted
1/4 c milk
1 T baking powder
To bake in metal 13x9-inch baking pan, increase oven temperature to 350°F. Preheat oven to 325°F for glass. Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 c of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until well blended; set aside. Place flour, butter, remaining 3 eggs, remaining 1/2 c sugar, milk and baking powder in separate large bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Gently spoon remaining dough over top. Bake 45 minutes or until center is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar, if desired.
45 Minutes
2 8 oz pkg cream cheese, softened
1 15 oz container ricotta cheese
5 eggs, divided
3/4 c sugar, divided
2 t grated lemon peel
3 T fresh lemon juice
1 c flour
1 c butter, melted
1/4 c milk
1 T baking powder
To bake in metal 13x9-inch baking pan, increase oven temperature to 350°F. Preheat oven to 325°F for glass. Beat cream cheese, ricotta cheese, 2 of the eggs, 1/4 c of the sugar, lemon peel and lemon juice in large bowl with electric mixer on medium speed until well blended; set aside. Place flour, butter, remaining 3 eggs, remaining 1/2 c sugar, milk and baking powder in separate large bowl; beat with wire whisk until well blended. Spread 1/3 of the dough onto bottom of greased 13x9-inch baking dish; cover with cream cheese mixture. Gently spoon remaining dough over top. Bake 45 minutes or until center is set. Cut into 16 pieces to serve. Sprinkle with powdered sugar, if desired.