Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta | 1/2 cup (124g) part-skim | 174 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Bean | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2½ lbs fresh ricotta
- 5 eggs
- 1½ cups sugar
- 1 tsp finely grated lemon zest
- ½ of a vanilla bean, pod scraped out
- 1 tbsp brandy
Directions
Preheat oven to 400°F.
Process the ricotta until it is smooth.
Beat the eggs, sugar and other ingredients until well blended.
Add this slowly to the ricotta.
Butter a spring-form pan and line the bottom of it with parchment paper.
Pour the filling into it and place it in the oven.
Immediately reduce the oven to 350°F.
Bake 30 minutes.
The cake will still be soft in the middle.
Turn off the oven and leave the cake in the oven 15 minutes.
Open the door and let the cake sit in the opened oven 15 minutes longer.
This may be served warm.
Category:Cathy's Recipes
Category:Italian Desserts
Category:Cheesecake Recipes
Category:Ricotta cheese Recipes
Category:Lemon peel Recipes
Category:Brandy Recipes