Italian Cheesecake
In our home, ricotta cheesecake, paired with espresso coffee was always the perfect ending to a special meal. This cheesecake recipe makes a rich, moist cake with a hint of lemon for a cool refreshing taste. Lightly sprinkle powdered sugar all over the cheesecake. Â Serve with berries and fresh whipped cream on the side of plate. Garnish with a sprig of mint or basil.
Ingredients
FOR THE CRUST
2 cups graham cracker crumbs
8 tablespoons unsalted butter melted
¼ cup sugar
FOR THE FILLING
2 lbs ricotta cheese
6 eggs separated
1¼ cup sugar
2 lemons – grated zest
1 tsp vanilla extract
1 tbsp all-purpose flour
¼ tsp salt
Directions
1. Preheat the oven to 350°F.
2. Prepare the crust: In a medium-size bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well.
3. Transfer the crust mixture to a 10-inch springform pan, and press it down so it covers the bottom.
4. Prepare the filling: In a food processor, mix the ricotta for 40 seconds.
5. In a large mixing bowl, beat the egg yolks. Then gradually beat in the sugar until the mixture is light. Mix in the lemon zest and the vanilla.
6. In a separate bowl, beat the egg whites.
7. Combine the flour and salt then add to the ricotta mixture.
8. Add the ricotta, flour and egg yolk mixture together. Fold in egg whites.
9. Pour batter into the springform pan.
10. Place in oven for approximately 45 minutes or until toothpick comes out clean.
11. Remove the sides of the pan and refrigerate for at least 1 hour. Serve at room temperature.
Garnish with fresh whipped cream, berries, mint or basil and powdered sugar.
