Ricotta Cheesecake
Italian Cheesecake
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 1 12" spring-form cake
Ingredients
- 2 Pound Ricotta Whole Milk
- 1 Cup Sugar for egg yolks
- 1/3 Cup Sugar for egg whites
- 6 Tablespoon Flour, all-purpose
- 5 Eggs Separated
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Vanilla
- 1/2 Cup Heavy Cream Whipped
- Graham Cracker Crumbs
Instructions
Pan
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Butter sides and bottom of 12" spring-form or angel food pan.
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Dust with graham cracker crumbs.
Filling
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Beat ricotta with sugar and egg yolks.
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Beat in flour, lemon juice and vanilla.
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Beat separately egg whites with sugar until stiff. Combine with whipped cream and fold into ricotta mixture.
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Pour into pan.
Bake at 425° for 10 minutes.
-
Lower temperature to 350° and bake 1 hour.
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Turn off heat and let cool in oven, typically overnight.
Recipe Notes
Source: Sorrento