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Ricotta Cheesecake

Italian Cheesecake
Course Breakfast, Dessert, Snack
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 1 12" spring-form cake
Author april

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

  1. Butter sides and bottom of 12" spring-form or angel food pan.

  2. Dust with graham cracker crumbs.

Filling

  1. Beat ricotta with sugar and egg yolks.

  2. Beat in flour, lemon juice and vanilla.

  3. Beat separately egg whites with sugar until stiff. Combine with whipped cream and fold into ricotta mixture.

  4. Pour into pan.

Bake at 425° for 10 minutes.

  1. Lower temperature to 350° and bake 1 hour.

  2. Turn off heat and let cool in oven, typically overnight.

Recipe Notes

Source: Sorrento