Serves: 8
Total Calories: 1,466

1 (3-pound) container whole milk ricotta cheese
1 2/3 cups sugar
3 extra large eggs
1/2 teaspoon vanilla extract
1 lemon (need the zest and the juice)
unsalted butter for greasing
all purpose flour for dusting
fresh mint leaves to garnish (optional)

Preheat the oven to 400 degrees.

In a large mixing bowl, thoroughly combine the cheese, sugar, eggs, vanilla, zest, and lemon juice. Grease a 9-inch round baking pan and lightly dust with fl our. Pour the mixture into the pan and level the top with a spatula. Make a 2-inch collar for the pan with a 6 x 12-inch piece of foil, folded in half lengthwise. Wrap the collar around the pan and secure with cooking twine. Bake on the bottom shelf of the oven for 55–60 minutes. Remove from oven, cool, and refrigerate 3–4 hours. Return to room temperature before serving. Garnish with fresh mint, if desired.

Nutritional Facts:

Serves: 8
Total Calories: 1,466
Calories from Fat: 10

More Recipes from the Taste of Broadway Cookbook:
Strawberry Mousse in Flourless Pastry
Panna Cotta
Lemon Tart Brulee
Saintly Zeppoles
Tostadas de Vino
Manzanas al Horno
Cheese and Cherry Blintzes
Lemon Ricotta Torte
Brazilian Flan