Appetizers Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Ricotta cheese cake

Yield: 1 Servings

Ingredients:

• 3 lb Ricotta; drained
• 2 c Sugar
• 1/2 c Flour; sifted Graham cracker crumbs
• 8 Egg Yolks
• 1 Grated Rind of Lemon
• 1 ts Vanilla
• 1/2 c Cream (optional); whipped
• 8 Egg Whites

Instructions:

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.

Web Standards & Support: