Ricotta Cake
Take a break from traditional cheesecake. With a more crumbly texture and less sugar, our ricotta cake really shines when topped with Limoncello Lemon Confit.
Instructions
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1
In a cheesecloth-lined strainer placed over a bowl, strain the ricotta for 12 hours or overnight in the refrigerator.
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2
With the rack in the middle position, preheat the oven to 325°F (165°C). Butter and line an 8-inch (20 cm) springform pan with parchment paper.
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3
In a bowl, combine the strained ricotta, ¾ cup (160 g) of the sugar, the flour, egg yolks, lemon zest and juice with an electric mixer until smooth. Set aside.
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4
In another bowl, beat the egg whites and the remaining sugar (¼ cup/55 g) with an electric mixer until stiff peaks form.
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5
With a spatula, gently fold the meringue into the ricotta mixture. Spoon into the prepared pan.
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6
Bake for about 50 minutes or until a thermometer inserted into the centre of the cake reads 150°F (65°C). Let cool. The cake will have a tendency to sag or sink in the middle. Cover with plastic wrap and refrigerate for 4 hours or overnight.
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7
When ready to serve, unmould and dust with icing sugar. Enjoy as is or top with Limoncello Lemon Confit, if desired.
Take a break from traditional cheesecake. With a more crumbly texture and less sugar, our ricotta cake really shines when topped with Limoncello Lemon Confit.
