Italian Ricotta Cake

This is an excellent, filling dessert that feeds a crowd! I bring this cake to family get-togethers and am always asked for the recipe! It is made in a 9x13-inch pan, and has a cheesecake-like consistency. Serve it with whipped cream and fresh or frozen berries.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 576 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup white sugar
• ½ teaspoon ground cinnamon
• 1 ¾ cups white sugar
• 2 teaspoons baking powder
• ¼ cup brandy
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 cup heavy cream
• 3 pounds ricotta cheese
• 5 large eggs
• ½ medium lemon, zested
• 3 large egg whites, beaten stiff
• ½ medium lime, zested

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Cream butter and gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, while continuing beating. Add brandy. Add flour and baking powder. Mix into a dough until the consistency is like Play-Doh®. Press dough into a greased and floured 9x13-inch pan. Refrigerate for 2 1/2 hours.

Step 3

Beat ricotta cheese in a large bowl 4 to 5 minutes on high speed. Add eggs, 1 at a time, beating after each addition. Add sugar and heavy cream and beat until blended. Fold in egg whites.

Step 4

Spoon 1/2 of the mixture into the crust. Sprinkle 1/2 of the zests and 1/2 of the cinnamon on top. Repeat with remaining filling, zest, and cinnamon.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Turn off the oven and let cake cool in the oven for 2 hours. Remove from the oven and chill completely before serving.