It’s always wonderful when an old friend crosses your path again later in life. That happened recently with Lois Vodhanel, who has been keeping an eye out for a great recipe for us ever since. This is courtesy of her daughter, Lauren Verbanic, and it will be a star on your dessert buffet. Thank you both, Ladies!
1 cup graham crackers crumbs (about 9 full crackers)
5 Tbs. sweet butter
2 cups ricotta chesse
2 cups cream cheese, softened
2 tsp. vanilla
1 1/2 cups confectioners sugar
3 eggs
1 1/2 cups fresh blueberries or strawberries or a combination
Preheat oven to 325 degrees. Place paper cups into pans holding 24 cupcakes.
Put the graham cracker crumbs into a bowl and stir in the softened butter. Spoon level tablespoons of mixture into the bottom of the cups , pressing firmly. Chill until set.
In a large bowl, beat ricotta until smooth. Add cream cheese, vanilla, and sugar, blending until smooth. Slowly add eggs, blending well. Spoon the mixture into the cups. Bake for 25-30 minutes. Remove and cool for 5 minutes. Chill. Serve topped with berries.
Note: This is a snap to make with a food processor. After turning the crackers into crumbs for step one, I blended the cheese mixture in the processor in a matter of minutes. I used a spouted measuring cup to fill the cups. These are bite size, rich and delicious.
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