Ricotta cheese cake #2
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Ricotta; drained |
| 2 | cups | Sugar |
| ½ | cup | Flour; sifted |
| Graham cracker crumbs | ||
| 8 | Egg yolks | |
| 1 | Lemon; grated rind of | |
| 1 | teaspoon | Vanilla |
| ½ | cup | Cream (optional); whipped |
| 8 | Egg whites | |
Directions
From: mark@...
Date: Sun, 25 Feb 1996 00:00:24 GMT Beat ricotta until smooth, gradually add 1-½ cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with ½ 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.
MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .
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