Baked Ricotta Cake Recipe
This cake is fantastic because it lasts for ten days and the flavor gets better as the days go by. Well, that’s if it has a chance to…
- 1 ½ cups ricotta
- 4 eggs, separated
- 2 tablespoons all-purpose flour
- Grated zest and juice of 2 lemons
- Scant 1 cup superfine sugar
- Scant 1⁄3 cup (just over ½ stick) butter
- 12 graham crackers, crushed
Preheat the oven to 350 degrees.
Place the ricotta in a bowl and mix in the yolks of the eggs, followed by the flour, lemon zest and juice, and superfine sugar. Mix well.
In a separate bowl, whisk the egg whites until they are stiff and fold them into the ricotta mixture.
Place a saucepan over low heat and melt the butter. Once the butter has melted, take the pan off the heat and stir in the crushed crackers.
Spoon the cracker mixture into a 10-inch springform pan and press it down using the back of the spoon to create the base.
Pour the lemon ricotta mixture over the base. Bake in the oven for 55 minutes. The top will be deeply golden. Cool, then slice and serve.