Sicilian Ricotta Cheesecake
Sponge cake: Butter Filling: 1-1/2 cup sugar To make the sponge cake: Preheat the oven to 375 degrees. Butter a 10 inch spring-form cake pan. Whisk the eggs yolks with the sugar, grated lemon rind and 3 tbsp. hot Sift the flour and baking powder together, and fold it into the egg Whisk the egg whites until stiff, but not dry. With a large spoon, fold Pour the mixture into the prepared cake pan and bake for 15 to 20 For the filling: Dissolve the sugar in 3 tbsp. of water over low heat. Beat the sugar Add the cinnamon to the sweetened ricotta and beat until smooth and Cut the sponge cake in half horizontally. Put one layer on the bottom When ready to serve, remove the cake from the pan and place it on a You may also decorate the cake with whipped cream, and the candied ---------- END ----------
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Sicilian Ricotta Cheesecake
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur
water until light and foamy.
yolk mixture.
them into the cake mixture.
minutes, or until the cake is a rich golden colour and springs back when
pressed lightly. Turn out and cool on a wire rack.
syrup with the ricotta cheese until it is smoothly blended. Put aside about
half of the best pieces of candied fruit to decorate the cake. Chop the
remainder coarsely.
creamy. Put aside a few tbsp. of the mixture for decoration. Combine the
remainder with the chopped fruit and chocolate.
of the cake pan, cut side up, and sprinkle it with half of the Maraschino.
Spread with the remaining cheese mixture. Fit the ring of the cake pan in
position and chill the cake for several hours.
large, flat serving dish. Coat the top and sides with the reserved cheese and
decorate with the reserved candied fruit.
fruits may be supplemented with chopped nuts.
