Connola's Ricotta Cheesecake
Connola's Ricotta Cheesecake recipe
Yield
16 servingsPrep
20 minCook
1 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ricotta cheese
|
|
| 1 ⅓ | cups |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 5 | large |
egg yolks
|
|
| 5 | large |
egg whites
|
|
| ⅓ | cup |
heavy whipping cream
|
|
| 1 |
lemon zest
grated |
*
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
lemon extract
|
*
|
|
graham cracker crumbs
as needed |
*
|
||
|
butter
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ricotta cheese
|
|
| 315 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 5 | large |
egg yolks
|
|
| 5 | large |
egg whites
|
|
| 79 | ml |
heavy whipping cream
|
|
| 1 | each |
lemon zest
grated |
*
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
lemon extract
|
*
|
| 1 | each |
graham cracker crumbs
as needed |
*
|
| 1 | x |
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.
