Lemon Ricotta Cake with Sour Cherry Preserves
Ricotta cheesecake from Rome’s Jewish Quarter is a classic Italian classic dessert. It has a touch of lemon and is slightly lighter and more cake-like than a traditional New York cheesecake. It is typically served with sour cherry preserves, but also tastes great dusted with powdered sugar.
Directions
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Preheat oven to 350 degrees. Prepare a 9-inch springform pan with butter and powdered sugar or line with parchment and lightly butter the parchment.
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In a large mixing bowl or stand mixer, cream together the butter and sugar until fully combined.
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Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes. Mix in the eggs, one at a time. Stir in the vanilla, lemon zest, juice and mix to combine.
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Lastly, add in the flour combined with the baking soda and salt and mix until just combined.
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Pour the batter evenly into the springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
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Let the cheesecake cool in the pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving or serve slices with sour cherry preserves.
From Shawnie's class “Rome at Home: Recipes from the Cucina Romano”
