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Italian Ricotta Cheesecake


Servings: 8

Butter or margarine
Ground nuts to sprinkle in the bottom of the pan
4 eggs, separated
2 lbs lowfat ricotta cheese
1/2 cup sugar
1/3 cup flour
1/4 tsp. almond extract
1/4 tsp. vanilla extract
1/4 tsp. salt
1/2 tsp each: orange and lemon rinds
2 tablespoon lemon juice

Preheat oven to 375F. Butter a 10-inch springform pan, then dust lightly with flour, fine crumbs, or ground almonds.

Beat the egg whites until stiff but not dry. Set aside. Without cleaning the beaters, beat together ricotta, sugar, flour, extracts, salt, rinds, and juice in a large bowl. Gently fold in the beaten egg whites. Transfer to the prepared pan. Bake for 50 minutes, or until set in the center. Cool completely before serving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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