Ingredients
Scale
- 1 cup (240 ml) unsalted butter, melted
- 1 cup (212 g) white granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 tablespoons (30 ml) lemon zest (from 3 medium sized lemons)
- 1/4 cup (60 ml) fresh lemon juice
- 3/4 cup (170 g) whole milk ricotta cheese, drained of its moisture
- 1 1/2 cups (210 g) cake flour
- 1 1/2 teaspoons (6 g) baking powder
- 1/2 tsp (3 g) kosher salt
- 1/4 cup (20 g) sliced almonds
- powdered sugar for dusting
- 2 cups (480 ml) heavy whipping cream
- 2 tablespoons (14 g) powdered sugar
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- Begin by draining the ricotta cheese using a fine-mesh sieve over a bowl; press to remove moisture and set aside.
- Preheat the oven to 350°F (175 °C) and position the oven rack in the lower third.
- Prepare a 9-inch cheesecake pan with baking spray and line the bottom with parchment paper.
- In a large bowl, mix the melted butter and granulated sugar with an electric mixer until crumbly.
- Add the eggs one at a time, ensuring to beat well and scrape down the bowl.
- Incorporate vanilla extract, lemon zest, and lemon juice until blended.
- Mix in the ricotta cheese until the batter is smooth.
- In a separate bowl, whisk the dry ingredients and sift if using all-purpose flour.
- Gradually combine the dry ingredients with the wet ingredients, mixing lightly; do not overmix.
- Pour the batter into the prepared pan and smooth the surface.
- Sprinkle sliced almonds over the batter evenly before baking.
- Bake for 30-35 minutes until golden brown and a toothpick comes clean.
- Cool the cake in the tin on a wire rack for 30 minutes to 1 hour before removing.
- Loosen the cake with a knife, release from the spring, and transfer to a cake stand.
- Dust the cooled cake with powdered sugar and tent with foil until serving.
- To make whipped cream, combine heavy cream, powdered sugar, and vanilla in a bowl and whip until soft peaks form; refrigerate until serving.
Notes
Make sure the ricotta cheese is well-drained to avoid sogginess in the cake.
For added flavor, you can enhance the whipped cream with additional vanilla or lemon zest.
Store leftovers in an airtight container at room temperature for up to two days.
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 19g
- Sodium: 40mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.