Directions:
- Preheat oven to 350°; grease a 9 inch springform pan with 3 inch sides.
- Crust: in a bowl, mix graham cracker crumbs and butter; press into the bottom of pan and freeze.
- Filling: in a big mixer bowl, beat ricotta, cream cheese, and sugar on med-high speed for 3 minutes.
- Add egg yolks, one at a time, beating after each addition.
- Mix in flour, salt, cream, zest, and liqueur.
- In a clean bowl, whip egg whites until firm.
- With a rubber spatula, fold egg whites into batter.
- Pour over frozen crust.
- Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
- Cool on a rack for 2 hours.
- Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
- Ice top of cake with sweetened whipped cream or pipe a ribbon around border, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 950.3 Kcal (3979 kJ) | ||
| Calories from fat | 377.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.96g | 65% | |
|---|---|---|---|
| Cholesterol | 128.79mg | 43% | |
| Sodium | 300.23mg | 13% | |
| Potassium | 574.53mg | 12% | |
| Total Carbs | 102.46g | 34% | |
| Sugars | 17.23g | 69% | |
| Dietary Fiber | 6.77g | 27% | |
| Protein | 38.23g | 76% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 2mg | 66% | |
| Iron | 4.8mg | 26% | |
| Calcium | 424.6mg | 42% | |
| Amount Per 100 g | |||
| Calories | 744.77 Kcal (3118 kJ) | ||
| Calories from fat | 295.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.88g | 65% | |
|---|---|---|---|
| Cholesterol | 100.94mg | 43% | |
| Sodium | 235.3mg | 13% | |
| Potassium | 450.27mg | 12% | |
| Total Carbs | 80.3g | 34% | |
| Sugars | 13.51g | 69% | |
| Dietary Fiber | 5.31g | 27% | |
| Protein | 29.96g | 76% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 1.5mg | 66% | |
| Iron | 3.7mg | 26% | |
| Calcium | 332.7mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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