Ricotta and lemon cheesecake
Pancakes
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More than Shrove Tuesday
Plastic lemons and the colour of hen's ear tufts - you'll be amazed by our pancake secrets.
Crepe expectations
Whether you call them a crepe or a blini, there's still the same knack to making the perfect pancake.
Try out our recipe from the Ever Wondered About Food series
Serves approximately 8
Ingredients
- 3 eggs
- 175 g (6 oz) butter
- 175 g (6 oz) caster sugar
- zest of 3 unwaxed lemons
- 250 g (9 oz) ricotta cheese
- 125 g (4.5 oz) self-raising flour
- 1 tsp baking powder
- 2 punnets of raspberries
- 280 ml (10 fl. oz) double cream,whipped
Method
- Preheat the oven to 160°C/320°F/Gas mark 3, and grease and lightly flour a 7" inch cake tin, 3" inches high.
- Separate the egg yolks from the whites.
- Cream the butter and sugar together until light and fluffy.
- Grate the zest of the 3 lemons and add to the butter and sugar mixture. Then gradually add the egg yolks and ricotta, beat until very smooth.
- Whisk the egg whites in a separate bowl until stiff.
- Fold the egg whites, sieved flour and baking powder into the egg and sugar mixture. Then spoon the finished mixture into the cake tin and place in the oven for 35 minutes.
- Remove the cake from the tin and leave it to rest and cool for 1 hour.
- Serve with fresh raspberries and whipped double cream.
Content last updated: 22/04/2005
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