Ricotta Cheese Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
ricotta cheese
drained |
|
| 2 | cups |
sugar
|
|
| ½ | cup |
all-purpose flour
sifted |
|
| 1 | x |
graham cracker crumbs
|
*
|
| 8 | each |
egg yolks
|
*
|
| 1 | each |
lemon zest
grated |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
cream
whipped |
|
| 8 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
ricotta cheese
drained |
|
| 473 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
sifted |
|
| 1 | x |
graham cracker crumbs
|
*
|
| 8 | each |
egg yolks
|
*
|
| 1 | each |
lemon zest
grated |
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
cream
whipped |
|
| 8 | each |
egg whites
|
*
|
Directions
Beat ricotta until smooth, gradually add 1½ cups sugar and egg yolks, beating after each addition.
Beat in flour, lemon rind and vanilla.
Beat egg whites with ½ cup sugar.
Fold whipped cream and egg whites into ricotta mixture and turn into a 12 inch spring form pan which has been well-buttered and sprinkled with graham cracker crumbs.
Bake in a preheated 425 degrees F. oven for the first 10 minutes, lower temperature to 350℉ (180℃). and bake for 1 hour.
Turn off heat and allow to cool in oven with door closed.
Freezes well. Dust with powdered sugar when served.
