Ricotta Cheesecake from Rome’s Jewish Quarter
yield: 8
total time: 60 minutes
Ingredients
- 1 tablespoon butter
- 1/4 cup fresh breadcrumbs fine
- 5 large eggs separated
- 3/4 cup sugar
- 3 tablespoons cake flour
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups whole milk ricotta cheese fresh, preferably homemade
- 1/4 cup Grand Marnier
- 1 lemon preferably organic, zested
Nutrition
- Calories : 270 calories
- Carbohydrate : 28 grams
- Cholesterol : 170 milligrams
- Fat : 13 grams
- Fiber : 1 grams
- Protein : 12 grams
- SaturatedFat : 7 grams
- Sodium : 430 milligrams
- Sugar : 20 grams
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