LEMON RICOTTA TORTE

Lemon Ricotta Torte image

Number Of Ingredients 8

1 (3-pound) container whole milk ricotta cheese
1 2/3 cups sugar
3 extra large eggs
1/2 teaspoon vanilla extract
1 lemon (need the zest and the juice)
unsalted butter for greasing
all purpose flour for dusting
fresh mint leaves to garnish (optional)

Steps:

Preheat the oven to 400 degrees. In a large mixing bowl, thoroughly combine the cheese, sugar, eggs, vanilla, zest, and lemon juice. Grease a 9-inch round baking pan and lightly dust with fl our. Pour the mixture into the pan and level the top with a spatula. Make a 2-inch collar for the pan with a 6 x 12-inch piece of foil, folded in half lengthwise. Wrap the collar around the pan and secure with cooking twine. Bake on the bottom shelf of the oven for 55-60 minutes. Remove from oven, cool, and refrigerate 3-4 hours. Return to room temperature before serving. Garnish with fresh mint, if desired.

Nutrition Facts : Nutritional Facts Serves