Ricotta Cake | RICARDO
Take a break from traditional cheesecake. With a more crumbly texture and less sugar, our ricotta cake really shines when topped with Limoncello Lemon Confit.
Keywords
- italian recipe
- cakes
- cheese
- freezer recipe
- cheesecake
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Ingredients
- 3 cups (790 g) ricotta cheese
- 1 cup (210 g) sugar
- ¼ cup (35 g) unbleached all-purpose flour
- 4 egg yolks
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice
- 4 egg whites
- Icing sugar, for dusting
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