Meg saw this recipe prepared on Noggin today, and it looked so good that I had to make it. I made mine in my food processor rather than a mixer, and it came together in a snap. The original recipe didn't call for vanilla, but I felt that it could benefit from it, so in it went.
The cake was good, and had a surprisingly light flavor considering all that cheese, cream and eggs. On Noggin the cake was spread with whipped cream and decorated with sliced strawberries, but I think it's good just by itself. It would be fabulous with a big glass of cold milk, or a cup of tea. It kind of reminds me of the little Japanese cheese mushi cakes I used to buy at the commissary.
Oh, and in case you haven't noticed, this is most definitely not a vegan recipe. In fact, it's about as non-vegan as a recipe could get without containing meat. Brad said I might as well just throw in some veal while I'm at it. But I don't think that would go well with the vanilla...
8 oz cream cheese
8 oz ricotta cheese
8 oz heavy cream
4 large eggs
1 cup sugar
3 cups flour
1 1/2 tsp vanllla
Preheat oven to 350. Grease a 9 x 13 pan.
Process cream cheese and ricotta in a food processor, until smooth. Add cream, and process until smooth, scraping down sides. Add eggs and vanilla, and process until smooth. Add sugar and flour, and process until smooth. Scrape down sides, and process once more.
Pour into prepared pan, spreading evenly. Bake at 350 for 35 minutes, until the edges are just beginning to brown. Top and/or decorate as desired.