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Recipe Summary

prep:
20 mins
chill:
6 hrs
bake:
1 hr 15 mins
total:
7 hrs 35 mins
Servings:
16
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Ingredients

Crust:
Filling:
Topping:

Directions

Crust:
  • Beat butter, egg and sugar in small bowl until combined, 2 minutes. Beat in extracts.

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  • Sift flour, baking powder and salt into medium-size bowl. Beat flour into egg mixture until dough forms.

  • Roll dough out between 2 sheets of waxed paper into 10-inch circle. Remove top sheet. Invert dough into 9-inch springform pan; press over bottom and 1/2 inch up sides of pan. Peel off paper. To patch any small holes, push dough together with fingers.

  • Scatter nuts over crust; lightly press nuts into crust. Brush pastry with a small amount of egg white. Discard rest of white. Wrap bottom and sides of 9-inch springform pan with foil.

  • Heat oven to 325 degrees F.

Filling:
  • Beat together ricotta cheese, sugar, eggs, flour, vanilla and lemon rind in medium-size bowl until well combined, about 2 minutes. Pour into crust. Place springform pan in large baking pan on oven rack. Pour hot water into large pan to come halfway up sides of springform.

  • Bake in 325 degree F oven for 1-1/4 hours or until filling is set. If top of filling begins to brown too much, cover loosely with aluminum foil. Remove springform pan from water bath; carefully remove foil from pan. Run knife around edge of cake. Cool pan on wire rack. Refrigerate 6 hours or overnight.

Topping:
  • Remove side of pan. Melt jam in small saucepan. Brush around top edge of cake, about 1 inch. Sprinkle border with nuts. Makes 16 servings.

Nutrition Facts

234 calories; fat 12g; cholesterol 102mg; saturated fat 5g; carbohydrates 25g; insoluble fiber 1g; protein 9g; sodium 110mg.
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