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Ingredients Jump to Instructions ↓

  1. Italian Ricotta Cheesecake

  2. Servings: 8

  3. butter or margarine

  4. ground nuts to sprinkle in the bottom of the pan

  5. 4 eggs, separated

  6. 2 lbs lowfat ricotta cheese

  7. 1/2 cup sugar

  8. 1/3 cup flour

  9. 1/4 tsp. almond extract

  10. 1/4 tsp. vanilla extract

  11. 1/4 tsp. salt

  12. 1/2 tsp each: orange and lemon rinds

  13. 2 Tbs. lemon juice

  14. 375F. Butter a 10-inch springform pan, then dust

  15. lightly with flour, fine crumbs, or ground almonds.

  16. Beat the egg whites until stiff but not dry. Set aside. Without

  17. cleaning the beaters, beat together ricotta, sugar, flour, extracts,

  18. salt, rinds, and juice in a large bowl.

  19. Gently fold in the beaten egg whites. Transfer to the prepared pan.

  20. Bake for 50 minutes, or until set in the center. Cool completely

  21. before serving.

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