You may notice that the recipe specifies Ricotta cheese which is of course Italian! The recipe would have been traditionally made with curd cheese. This is hard to find in my local shops but you may be able to locate a supply. Alternatively for the most authentic likeness to curd cheese you could use equal quantities of cream cheese and cottage cheese, but take care to drain both of them well before using.
100g (4oz) butter
100g (4oz) caster sugar
4 eggs (separated)
1 teaspoon grated lemon zest
100g (4oz) ricotta cheese
100g (4oz) ground almonds
icing sugar, to decorate
- Beat the sugar until light and fluffy. Beat in the sugar and egg yolks, one at a time.
- Mix in the lemon zest, ricotta cheese and ground almonds.
-Whip the egg whites until stiff. Whisk 2 tablespoons of beaten egg white into the mixture then fold in the remainder.
- Pour the mixture into a greased and floured 24cm (9 1/2 inch) springform tin.
- Bake in a preheated oven for 45 minutes at Gas Mark 4/350oF/180oC until well risen and golden. Cool in the tin on a wire tray.
- Carefully remove the sides of the tin and set the cheesecake on a serving plate.
- Place a paper doily or cut out paper snowflake on top of the cake. Sprinkle icing sugar over the paper. Carefully remove the paper or doily without disturbing the pattern.