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Instructions |
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Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.
Arrange baking rack in lower 1/3 of oven and preheat to 350 degrees.
Grease an 8 inch springform pan with 2 1/2 inchhigh sides with butter. Mix 1 Tbsp sugar and breadcrumbs in a msall bowl- sprinkle over the buttered pan to coat. Tap out excess crumbs.
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Transfer ricotta to a processor. Puree for 15 seconds. Scrape down the sides and puree again until smooth. Add cream cheese- puree until smooth. Add remaining sugar and all other ingredients- puree, scraping sides down occasionally, until smooth. Scrape batter into prepared pan.
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Bake until golden brown and just set, about 1 hour and 15 minutes. Transfer to a cooling rack and let cool in pan -cake will fall slightly. Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.
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To serve, wrap a warm towl around pan to release ckae. Remove pan sides. Dust with powdered sugar and cut into wedges.
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| Serving
Suggestions |
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Cake is good alone, BUT you can add any type of fruit topping you wish.
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Originally Submitted
1/2/2014
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