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“Posted by request”
1hr 55mins

Ingredients Nutrition


  1. Preheat oven to 350°; grease a 9 inch springform pan with 3 inch sides.
  2. Crust: in a bowl, mix graham cracker crumbs and butter; press into the bottom of pan and freeze.
  3. Filling: in a big mixer bowl, beat ricotta, cream cheese, and sugar on med-high speed for 3 minutes.
  4. Add egg yolks, one at a time, beating after each addition.
  5. Mix in flour, salt, cream, zest, and liqueur.
  6. In a clean bowl, whip egg whites until firm.
  7. With a rubber spatula, fold egg whites into batter.
  8. Pour over frozen crust.
  9. Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
  10. Cool on a rack for 2 hours.
  11. Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
  12. Ice top of cake with sweetened whipped cream or pipe a ribbon around border, if desired.

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