How to prepare the real Italian recipe of Lemon Ricotta Cheesecake or “Torta di Ricotta al Limone”
Halfway between a cake and a cheesecake, this ricotta cheesecake cake with lemon and ricotta cheese has a light texture that almost melts in your mouth and an intense flavour of lemon, delicious and nutritious. It is easy to prepare, the result is a cake with a moist dough, which makes it suitable as a dessert to be served after a meal. Better to prepare this lemon cake using organic lemons: in addition to the juice, in fact, we use a fair amount of zest also essential to give the sweet smell and taste of these amazing fruit.
- 3 Eggs
- 1/2 cup Sugar
- 200 gr. – around 1 container (16oz.) – whole milk Ricotta cheese
- 80 gr. white wheat all-purpose Flour and 80 gr. Potato Flour (or 1/4 cup Gluten-Free Baking mix)
- Juice from 1/2 Lemon and grated Zest (if using organic Lemon)
- 3-4 Biscuits of your choice, or Graham Crackers or Gluten-Free Biscuits, all crushed
- 16gr. Baking Powder
- 2 tbsp of Butter for greasing the pie dish
1. Preheat your oven to 325°F. Thoroughly rinse the lemon, dry and grate the zest without touching the white part. It will get about 1 tablespoon. Squeeze the juice (around 50 ml) and zest the lemon. What is zesting? It’s removing the very outer layer of skin from a citrus fruit. Zest is a great way to add extra flavour to cooking and extra oomph to food and drink presentation.
2. Start off by cracking 3 eggs and place them into a mixing bowl, then add in sugar and mix together. Add the ricotta cheese and blend with the egg and sugar mixture. While it is blending, add in the 2 flours (or the gluten-free baking mix) and continue to blend until it is well incorporated. Finish by adding in fresh lemon juice and lemon zest and blend one more time.
3. Grease your pie dish with butter and sprinkle the biscuits crumbs evenly over the bottom of the dish. You can crush the graham crackers or biscuits by using a blender or food processor, or just crush them.
4. Pour the batter over the crumbs and place it in the oven for 25 minutes or until it begins to turn golden brown. Once the cake is golden brown let it cool or place it in the refrigerator so it tastes more like a cheese cake. Slice into serving pieces and place on a platter. If you wish spoon warm or room temperature blueberries on top.
TIP: You can also easily prepare a gluten free lemon and ricotta cheesecake: just replace the wheat flour with an equal amount of gluten-free cake mix flour and use a gluten-free baking powder.
Posted by Nicoletta and Tiziana
The Real Italian Food. Buon Appetito!