To celebrate a certain someone’s dissertation defense tomorrow, I’ve made an old favorite: torta di ricotta (ricotta cake). A lightly sweet cheesecake with a touch of lemon zest, this is best served at room temperature with some fresh fruit. I’m not sure where this recipe originates; it does not include a pastry crust.
Torta di ricotta
2 lbs. ricotta
1/2 cup sugar
1/2 cup flour
4-6 eggs
1/4 cup sugar
zest of one lemon
Beat the egg whites with 1/4 cup of sugar until stiff.
In a food processor, combine ricotta, 1/2 cup sugar and flour. Process until smooth and transfer to a large bowl.
Beat the egg yolks until just combined and add them with the lemon zest to the ricotta mixture.
Fold in the egg whites. Spoon batter into a buttered springform pan and bake at 350 for about 45 minutes.
Mangiare Bene 
I wish I could find a lot of Italian recipes that didn’t need dairy 😦
By: Martin on March 3, 2009
at 10:56 am
The torta and a lot of other things you’ve featured in the last two weeks look delicious. I’ve missed a lot since I’ve been gone, but plan to make some of the recipes, including the mushroom tart. I love semolina gnocchi and they’re always a hit. I hope to get to the flower show this week too.
By: ciaochowlinda on March 3, 2009
at 5:48 pm
How about almond macaroons?https://lisetta.wordpress.com/2007/12/22/almond-macaroons/
Is butter out for you as well?
By: lisetta on March 4, 2009
at 1:56 am
Ben tornata, Linda! Can’t wait to see what’s coming from your trip…
By: lisetta on March 4, 2009
at 2:03 am