Ingredients

The following ingredients have 4 Servings
  • 3 pounds whole milk ricotta cheese
  • 8 large eggs
  • 1 ¼ cup sugar
  • 1 teaspoon vanilla extract
  • Zest of 3 lemons
  • Olive oil to coat the pan

Instruction

  • Preheat the oven to 425 degrees F.
  • Strain the ricotta cheese and discard the liquid.
  • In the bowl of a standing mixer fitted with a blade, add the cheese, eggs, sugar, vanilla extract, and lemon zest. Mix, starting on low and increasing to medium-low (2 on the KitchenAid mixer) speed for 10 minutes. The mixture will look light and fluffy, like a batter of sorts. If using a hand-mixer, keep the speed low. If using a wooden spoon, mix continuously until fluffy.
  • Coat the bottom and sides of a 9" springform pan with olive oil (this is very important or the cake will stick to the pan). Place the springform pan on a large sheet pan.
  • Pour the batter into the springform pan and give it a little shake.
  • Bake for 30 minutes at 425 degrees F, then turn the heat down 375 degrees F and bake for another 40 to 45 minutes or until the batter has mostly firmed up and the top of the cake has gained a nice golden brown color (the cake may still jiggle slightly when you take it out, but it will become fully firm once cooled).
  • Remove from the heat and allow the cake to cool completely (1 to 2 hours) and then cover with plastic wrap and refrigerate for at least 6 hours. If you have the time, it’s best to refrigerate the cake overnight).
  • When the cake is fully chilled, you can remove the springform pan. Slice and serve! And if you like, add a bit more lemon zest over each piece.