Originally Posted by urmaniac13
Actually I use about 1/2-1/2 ricotta and mascarpone, though it could be made solely with ricotta, too, mascarpone gives the extra richness and sinfulness!!
I used 24 ounces of cream cheese, 1 1/2 cup of ricotta, 1 cup sour cream, 1 cup flour, 1/4 cup cornstarch, 1 tsp baking soda, 5 whole eggs(no extra yolks), 1/4 cup lemon juice, 1 tbsp vanilla, 2 1/2 cups sugar, graham bottom mixed with 2 tbsp brown sugar, completed cake topped with a thick lemon glaze that drools down the sides when cut. I pre-cut and wrap individual slices with wax paper. Makes 20 slices.
The baking soda didn't really help with anything other than the quality in flavor I'm used to from my grandma's wonderful pastries. Also, the bubbles left the most beautiful appearance and texture I've ever seen for a cheeseCAKE.
Your mentioning of mascarpone excites my sense of exploration. I've got to try it !!!!
All the best