2 cups of all-purpose flour, sifted
1/2 cup of unsalted butter or margarine, melted
500g of fresh ricotta or Minas cheese
4 eggs
1 1/2 cups of granulated sugar
2 teaspoons of vanilla extract
1 cup of sour cream, with 1 tablespoon of lemon juice
2 tablespoons of cornstarch
1 teaspoon of vanilla extract
For the sauce:
1/4 cup of Karo syrup
2 cups of fresh raspberries, sliced
2 cups of all-purpose flour, sifted
1/2 cup of unsalted butter or margarine, melted
500g of fresh ricotta or Minas cheese
4 eggs
1 1/2 cups of granulated sugar
2 teaspoons of vanilla extract
1 cup of sour cream, with 1 tablespoon of lemon juice
2 tablespoons of cornstarch
1 teaspoon of vanilla extract
For the sauce:
1/4 cup of Karo syrup
2 cups of fresh raspberries, sliced
Preheat the oven to moderate temperature (170°F)
Mix the biscuit crumbs with the butter or margarine and knead well
Spread the mixture in a 24cm baking dish and press down firmly on the bottom and sides
In a bowl, beat the ricotta or Minas cheese until smooth, then add the eggs, sugar, and vanilla extract
Continue beating until the mixture becomes light and foamy
Spread over the biscuit mixture and bake for about 25 minutes or until firm. Reserve
In a bowl, mix the sour cream, sugar, and vanilla extract, and spread carefully over the warm cake
Refrigerate for at least 3 hours
Prepare the sauce: combine Karo syrup in a pan, bring to a boil, then add raspberries and cook for another minute
Let cool and serve separately.
