Prep 20 mins
Cook 45 mins
This is so moist, and delicious, it is simple, and refreshing.Very different from traditional cheesecake.Traditionally from Sardinia.
- 6 tablespoons butter
- 1⁄4 cup sugar
- 1⁄3 cup ricotta cheese
- 3 eggs, seperated
- 1 1⁄2 cups all-purpose flour
- 1 grated lemon, rind of
- 3 tablespoons fresh lemon juice
- 1 1⁄2 teaspoons baking powder
- confectioners' sugar, for dusting
- Grease a 9 inch round cake or springform pan. Line the bottom with waxed paper. Grease paper. Dust with flour. Set aside. Preheat oven t 350°F.
- Cream butter and sugar together until smooth. Beat in ricotta.
- Beat in egg yolks, one at a time. Add 2 tablespoons of flour and lemon rind and juice. Sift baking powder into remaining flour and beat into the batter until just blended.
- Beat the egg whites until they form stiff peaks. fold them carefully into the batter.
- transfer the mixture to prepared pan. Bake for 45 minutes, or until tester inserted in center, comed out clean. let cake cool an pan 10 minutes,turn out onto a rack to cool. Dust the cake generously with confectioners sugar before serving.
Tried to make this lemon ricotta cake did not like the way it mixed. There was no moist batter. Added some milk that did not help. The batter was so dry I could not fold in the egg whites. I cooked it any way in my oven to see if baking would make it better. Was a big disappointment? Was something lift out of this recipe.
This is very good-not too sweet, would pair well with macerated blueberries or raspberries. I split the layer in half, spread the bottom layer with raspberry jam, replaced the top and sifted on the powdered sugar-pretty and delicious!The last time that I made this, I increased the Ricotta to 1/2 cup, and used an 8-inch pan so the cake was thick enough to split in half and fill with jam. It was much better-very moist, with a more pronounced cheese taste. I will make it this way from now on.
I tried this recipe to use up the rest of a pot of ricotta cheese. I found the mixture a bit too dry at step 3 and don't think the egg whites would have folded in properly without a bit more liquid so I added a little bit of milk. Also I think my pan is about 9 inches but the cake was a bit thin. I used the recipe anyway for a cooking class (because it tasted good :) ) and some students had smaller cake tins. I think their cakes turned out better.