Torta di Ricotta della Momma
After many a large family feast, when the sweets came out, everyone would say, "You've got to be kidding" (almost in unison).
We had no room left to eat another morsel, much less Mom's cheesecake, in which each slice had to weigh at least a pound. Even though it was quite delicious, it always seemed too heavy to eat after a huge meal.
Well, in all deference to Mom, here it is, lighter, fluffier, and, I think, just as delicious!
large egg whites
whole milk ricotta cheese
3 large egg yolks
cup Splenda Granular
tablespoons vanilla extract
1 tablespoon anisette liqueur
1 teaspoon grated orange zest
teaspoon baking powder
tablespoon confectioner's sugar for sprinkling
Preheat the oven to 350° F. In a large bowl, beat the egg whites until stiff and set aside.
In a separate large bowl, mix the ricotta cheese with the egg yolks,
Splenda, vanilla extract, anisette liqueur, orange zest, and baking powder. Fold in the egg whites.
Pour into a greased and floured 8-inch springform pan. Bake for 1 to 1¼
hours or until done. Check with a cake tester or toothpick inserted in the center of the cake. The tester should come out clean. When cooling, a little liquid may ooze out;
this is normal. Remove from springform pan. Refrigerate when
cool. Sprinkle with confectioner's sugar before serving.