Name: Ricotta Cheese Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 3 cups (750 ml) ricotta (about 1 3/4 lb / 800 g); 1 cup (250 ml) sugar; 1/4 cup (60 ml) unbleached all-purpose flour; 4 egg yolks; 1 tbsp (15 ml) almond; grated zest of 1 orange, (or the zest of 1 lemon); 4 egg whites; Icing sugar, for service

Ingredients

- 3 cups (750 ml) ricotta (about 1 3/4 lb / 800 g)
- 1 cup (250 ml) sugar
- 1/4 cup (60 ml) unbleached all-purpose flour
- 4 egg yolks
- 1 tbsp (15 ml) almond
- grated zest of 1 orange, (or the zest of 1 lemon)
- 4 egg whites
- Icing sugar, for service

Preparation

- In a sieve lined with cheesecloth, over a bowl, drain the ricotta for 12 hours or overnight.
- With the rack in the middle position, preheat the oven to 325 °F (170 °C). Butter and line with parchment paper a 20 cm (8-inch) springform pan.
- In a bowl, combine the drained ricotta, 3/4 cup (180 ml) of the sugar with the flour, egg yolks, zest and liqueur with an electric mixer until smooth. Set aside.
- In another bowl, beat the egg whites and the remaining sugar (1/4 cup / 60 ml) with an electric mixer until stiff peaks form.
- With a spatula, gently fold the whites into the ricotta mixture. Pour into the prepared pan.
- Bake for 50 minutes or until a thermometer inserted in the centre of the cake reads 150 °F (65 °C). Let cool for 1 hour. Refrigerate for 4 hours or overnight. Dust with icing sugar before serving.

Ricotta Cheese Cake

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Springform Pan