Make and share this Ricotta Torte recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Position oven rack in center of oven; preheat to 350°; grease the bottom and sides of a 9 x 3 inch springform pan; sprinkle the bottom of the pan with 1/3 cup cookie crumbs.
- In the bowl of a food processor, combine the ricotta and sour cream; process until smooth.
- Add in the egg yolks and ½ cup of sugar; process until well blended.
- Add in the flour, vanilla extract, amaretto, orange zest, and salt; process until blended.
- Transfer mixture to a bowl.
- In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and cream of tartar at med-high speed until soft peaks begin to form.
- Gradually add in teh remaining ¼ cup sugar and beat at high speed until the whites form stiff, shiny peaks.
- Gently fold 1/3 of the whites into the ricotta mixture; then fold in the remaining whites in two more additions.
- Scrape the batter into the prepared pan and smooth the top.
- Sprinkle the remaining 1/3 cup cookie crumbs over the top.
- Place the pan on a baking sheet and bake the cake for 35-45 minutes, until the top is browned and cracked and the center jiggles but is not liquid.
- Transfer the pan to a wire rack and cool for 30 minutes.
- Run a thin knife around the edge of the pan to loosen the cake; remove the side of the pan and cool cake until just slightly warm.
- To serve, slice cake using a thin-bladed sharp knife; store in the refrigerator, covered, for up to 3 days.
Nutrition Facts : Calories 207.1, Fat 10.6, SaturatedFat 5.8, Cholesterol 154.5, Sodium 115.6, Carbohydrate 18.3, Fiber 0.1, Sugar 15.4, Protein 9.7
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