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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 12 |
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Ingredients:
1 1/2 cups graham cracker crumbs |
1/4 cup unsalted butter, melted |
1 lb ricotta cheese, drained |
1 (8 ounce) package cream cheese, softened |
1 cup sugar |
4 egg yolks |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/2 cup whipping cream |
1 teaspoon orange zest |
4 ounces orange liqueur |
4 egg whites |
sweetened whipping cream |
Directions:
1. Preheat oven to 350°; grease a 9 inch springform pan with 3 inch sides.
2. Crust: in a bowl, mix graham cracker crumbs and butter; press into the bottom of pan and freeze.
3. Filling: in a big mixer bowl, beat ricotta, cream cheese, and sugar on med-high speed for 3 minutes.
4. Add egg yolks, one at a time, beating after each addition.
5. Mix in flour, salt, cream, zest, and liqueur.
6. In a clean bowl, whip egg whites until firm.
7. With a rubber spatula, fold egg whites into batter.
8. Pour over frozen crust.
9. Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
10. Cool on a rack for 2 hours.
11. Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
12. Ice top of cake with sweetened whipped cream or pipe a ribbon around border, if desired.
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