| Serves approximately 8 ingredients - 3 eggs
- 175 g (6 oz) butter
- 175 g (6 oz) caster sugar
- zest of 3 unwaxed lemons
- 250 g (9 oz) ricotta cheese
- 125 g (4.5 oz) self-raising flour
- 1 tsp baking powder
To serve
- 2 punnets of raspberries
- 280 ml (10 fl. oz) double cream,whipped
method 1 Preheat the oven to 160°C/320°F/Gas mark 3, and grease and lightly flour a 7" inch cake tin, 3" inches high. 2 Separate the egg yolks from the whites. 3 Cream the butter and sugar together until light and fluffy. 4 Grate the zest of the 3 lemons and add to the butter and sugar mixture. Then gradually add the egg yolks and ricotta, beat until very smooth. 5 Whisk the egg whites in a separate bowl until stiff. 6 Fold the egg whites, sieved flour and baking powder into the egg and sugar mixture. Then spoon the finished mixture into the cake tin and place in the oven for 35 minutes. 7 Remove the cake from the tin and leave it to rest and cool for 1 hour. 8 Serve with fresh raspberries and whipped double cream. Printer-Friendly Version To download a printable version of this recipe right-click the link below and select "save target as..." from the menu that appears. You need Acrobat Reader to open the PDF file once you've downloaded it. Acobat Reader is available for free from the Adobe website. Printer-Friendly Cheesecake
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