Ricotta Cheesecake Recipe - Cooking Index
Ricotta Cheesecake Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Ricotta - drained |
| 2 cups | 396g / 13oz | Sugar |
| 1/2 cup | 31g / 1.1oz | Flour - sifted |
| Graham cracker crumbs | ||
| 8 | Egg yolks | |
| 1 | Grated rind of lemon | |
| 1 teaspoon | 5ml | Vanilla |
| 1/2 cup | 118ml | Cream - (optional), whipped |
| 8 | Egg whites |
Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar.
Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs.
Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350F and bake for 1 hour. Turn off heat and allow to cool in oven with door closed.
Freezes well. Dust with powdered sugar when served.
Source:
Michael Lomonaco
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