Cheesecake Recipes

Ricotta Cheese Cake
Serving Size: 1

miriam korn fwjf32a
3 pound ricotta -- drained
2 cup sugar
1/2 cup flour -- sifted
graham cracker crumbs
8 egg yolks
1 grated rind of lemon
1 teaspoon vanilla
1/2 cup cream (optional) -- whipped
8 egg whites

Cooking Directions:

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
350 degrees 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.

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