Ricotta Cheesecake

Ricotta Cheesecake

3 large eggs
3 tablespoons flour
15 ounces ricotta cheese
1/4 cup sugar
1/4 teaspoon baking powder
1/4 cup grated lemon rind
3 tablespoons amaretto liqueur or Grand Marnier
1/4 cup diced fruit, such as apricots oranges, pineapple or strawberries

Preheat oven to 350F. Butter and flour 6 cup springform pan. Beat eggs with sugar in a large bowl. Add the ricotta and continue to beat. Slowly add the flour and baking powder, then add all remaining ingredients, continuing to beat until smooth.

Pour batter into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean and the cake has a light golden color.

Let cake cool in pan, then run a thin flexible knife or spatula around the pan to loosen the cake. Carefully remove the rim of the springform and slide the cake onto a serving plate.

Ricotta cheesecake has a delicate texture and many times it is best to serve the cake from the baking pan. Make sure the cake is well chilled before serving it either at room temperature or slightly chilled. Slice into even wedges and either sprinkle it with a dash of liqueur or serve it with fresh fruit.

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