Connola's Ricotta Cheesecake

Name: Connola's Ricotta Cheesecake
Cook time: P1H
Total time: P3H
Yield: 16
Cuisine: Fusion
Ingredients: ricotta cheese; sugar; flour; egg yolks; egg whites; heavy whipping cream; lemon zest; vanilla extract; lemon extract; graham cracker crumbs; butter

Submitted by nika

Connola’s Ricotta Cheesecake recipe

YIELD

16 servings

PREP

20 min

COOK

1 hrs

READY

3 hrs

Ingredients

POUNDS RICOTTA CHEESE

1 ⅓

CUPS SUGAR

⅓

CUP ALL-PURPOSE FLOUR

LARGE EGG YOLKS

LARGE EGG WHITES

⅓

CUP HEAVY WHIPPING CREAM

LEMON ZEST
grated *

TEASPOON VANILLA EXTRACT

TEASPOON LEMON EXTRACT *

GRAHAM CRACKER CRUMBS
as needed *

BUTTER
as needed *

Directions

Beat ricotta, 1 cup sugar and egg yolks until smooth. Mix in flour, lemon rind, lemon and vanilla extracts.

In separate bowl, beat egg whites and ⅓ cup sugar until peaks form. Fold in whipped cream and beaten egg whites into ricotta mixture.

Butter an 8½ inch spring pan and sprinkle w/graham cracker crumbs. Pour misture into pan. Do NOT FILL TO TOP. Leave room for cake expansion while cooking.

Preheat oven 425~ and bake 10 min. Reduce heat to 325℉ (160℃) and bake 1 hour.

Turn off oven and let cake cool in oven with door closed. Sprinkle w/conf sugar just before serving.