is an Italian-American blog covering Italian news, culture, recipes, videos, and more! I’m so happy to hear that you and your kids loved it! I am currently working on a cookbook and I’ll definitely share it with everyone when it’s done. at 62 it’s the pits giving up things I love. Yes you may also reheat the leftovers but you can also eat it cold, it just depends on your preference. Everything had the perfect amount of sweet and tart and the blueberries were perfect. Do you think it would work with blackberries? I’m no baker so I was worried I would somehow mess it up but the recipe was so easy to follow and turned out delicious. Info. Hi Mansi, it would depend on the dessert you are making. Happy Birthday Lucille! Since this is a cheesecake, it will have somewhat of a cheesecake consistency but should not be dense. Happy Monday friends! 5 stars! Save my name, email, and website in this browser for the next time I comment. Hi Karoline, frozen blueberries should work fine but I would suggest baking an extra 5 minutes. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Add 15 oz ricotta, 1/4 cup sour cream, 1 tsp vanilla extract and 1 Tbsp lemon zest and beat on medium speed for 1 minute or just until blended. Hi Alice, I honestly haven’t tried freezing it, so I’m not sure. Ingredients. Our readers will find this helpful! The recipe for this fluffy, berry-filled cake was adapted from our friends at Bon Appétit. It surprised me how perfect the cake came out from the very first try. Delicious! I think this recipe may need some adjustments. I am going to make this cake and was wondering if I substitute half of regular flour with almond flour or whole-wheat pastry flour would it work or not? Call toll-free 1-800-777-5363 or Click Here for Customer Service. Room-temperature eggs make cakes fluffier. We are more than happy to troubleshoot, was anything altered in the recipe? The texture is so fun!!! It will probably even be easier because it won't have to be turned out. But I don’t own a springform pan. Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. If you coat the blueberries lightly with flour before mixing them in, they should not sink. That’s just awesome!! I thought it hadn’t baked enough as it was very dense in the middle. Ricotta is a versatile cheese and works well in sweet desserts like this ricotta cake and in savory dishes like Classic Lasagna. Thank you for sharing that with us! All Right Reserved. Easy and cool on a hot summer day.

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