Ricotta Cake

Ricotta Cake

  • Preparation 30 min
  • Cooking 50 min
  • Waiting 12 h
  • Chilling 4 h
  • Servings 1
  • Makes 10 to 12 servings
  • Freezes Yes

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.

Featured in RICARDO Magazine (BACK TO SCHOOL 2016)

Categories

Ingredients

    • 3 cups (790 g) ricotta cheese
    • 1 cup (210 g) sugar
    • ¼ cup (35 g) unbleached all-purpose flour
    • 4 egg yolks
    • 1 lemon, zest finely grated
    • 1 tbsp (15 ml) lemon juice
    • 4 egg whites
    • Icing sugar, for dusting

Preparation

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