lemon ricotta cake
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Lemon ricotta, or as someone I know calls it: ‘lemon terracotta’ cake has been my obsession for ages and I never could get round to making it. The primary reason was that the main consumer of my products is not too partial to cheesecakes.
And I’m so missing out! New York cheesecake, Vienna cheesecake, no-bake cheesecake, biscuit base, sponge base and the Japanese cotton cheesecake. I could make them all tomorrow, but as you see it has taken me a couple of years and repeatedly calling it ‘ricotta cake’ instead of 'cheesecake' to finally achieve the goal.
Of course, I could make all of those above cheesecakes and just eat them myself (yes I could) but I would regret it bitterly. Or I could bake and give them away (I have always ready to receive audience on standby) but it does lower my motivation if the closest bake-off judge is not enthusiastic.
This is a very good baked cheesecake, not overly cheesy and not too sweet. I’ll say whack in even more lemon – it doesn’t come through that much.
lemon ricotta cake
- 175g (1 ½ stick) butter, softened
- 175g (1 scant cup) caster sugar
- zest grated from 3 lemons
- 3 large eggs, separated
- 250g (1 cup) ricotta cheese
- 125g (1 cup) plain flour
- 2 tsp baking powder
Preheat the oven to 180C/350F/gas 4. Butter and flour an 18cm (7in.) round cake tin.
Beat the butter with the sugar until fluffy. Add the egg yolks, one by one. Beat in the zest and the ricotta. Sieve in the flour and the baking powder and mix until just combined.
In a separate bowl beat the egg whites to stiff peaks. Add a little to the ricotta mix to loosen it up, then fold the rest of the egg whites into the mix, taking care not to deflate them.
Spoon the cake mix into the prepared tin and bake for 45-50 minutes until it’s dark golden and firm to the touch.