This recipe has become a great hit over at 12 Tomatoes! It has received lots of comments from readers. Let’s have a look at some of the feedback and tips they’ve been sharing:
I made this recipe three times and it is AWESOME! Turned out great every time. PS: if you use throughout ricotta in the plastic containers drain it in cheesecloth to get rid of some of the moisture. I also had some mascarpone that I incorporated as part of the cheese. You can leave out the lemon, if you choose to, it will not effect the recipe.
Whole milk ricotta is best, but not always available in small stores, the usual “part skim” is fine to use too. Whoke milk and fresh lemon juice makes a great fresh ricotta too.
INGREDIENTS
- 1-1/2 cups crushed Nilla vanilla wafers (about 45 wafers)
- 1/4 cup Land o’ Lakes butter, melted
- 1 teaspoon grated lemon zest
- 2 pounds fresh, whole-milk Sorrento ricotta cheese
- 2/3 cup Domino white sugar
- 1/3 cup Gold Medal all-purpose flour
- 6 eggs
- 1/4 teaspoon ground cinnamon
- 2 teaspoons grated lemon zest
- 2 teaspoons vanilla extract
- 1/8 teaspoon Morton salt
Instructions:
Preheat oven to 325 degrees. Grease a 9 1/2-in. springform pan.
Combine wafer crumbs, butter and lemon peel. Press onto the bottom of the pan. Bake for 12-14 minutes or until lightly browned. Cool.
Preheat oven to 300 degrees.
In a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly. Stir in the eggs 1 at a time. Add in the vanilla, cinnamon, lemon zest, and salt. Mix well and pour batter into crust.
Bake in the center of the oven for about 75-90 minutes, until the cake is a light golden color. When it’s ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.
Cool cake on a wire rack. Cover, and chill until serving.
Quick Tip: Add a touch of blueberry jam on the side for a beautiful serving.
Thanks to 12 Tomatoes for this refreshing version of a classic dessert!
where is the bananas
I thank you for the Recipe I am anxious to make this for a special occasion. Linda
I am anxious to make this recipe for a special occasion. I am going to look further for more ways to use your cheese besides lasagna. I love your cheese. Even though the expiration date of November 2016. It was in the back of the Refrigerator and out of sight and forgotten. I opened it and it looks like I just bought it. Thank you for your wonderful product.