Desserts for Graduation Party

Italian Cream Cheese and Ricotta Cheesecake

*Gluten-free mini cheesecake version

2 (8 ounce) packages cream cheese, softened

1 (16 ounce) container ricotta cheese  (I use my home-made ricotta cheese)

1 1/2 cups white sugar

4 eggs

1 tablespoon lemon juice

1 teaspoon vanilla extract

7 tablespoons cornstarch

1 pint sour cream

1. Preheat oven to 350 degrees F (175 degrees C). Fill muffin tins with parchment paper muffin liners.
2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Mix until light and smooth.  Stir in the sugar, eggs, lemon juice, vanilla, and cornstarch. Add the sour cream last and stir. Pour about 1/3 cup in each compartment.  The cups can be full.
3. Bake in the preheated oven 40 minutes.  Turn the oven off and let it sit for 10 more minutes.

Berry Sauce
2 cups fresh or frozen berries
1/2 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
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2 tablespoons conrstarch, mixed with 2 tablespoons cold water
1/2 teaspoon vanilla extract


Mix the ingredients above the line in a pan and bring to a boil.  Lower the heat and simmer until the fruit softens.  Add the cornstarch/water mixture and cook until the sauce bubbles and thickens.