Tucci Ricotta Cake
This recipe is the first one we made from The Tucci Cookbook (page 348) which my sister got for us. It’s essentially a cheesecake but with ricotta cheese. It took quite a bit longer to cook than anticipated and we found the foil-lined springform pan instructions a bit confusing at first. But this was delicious with lemon curd or a berry compote.
We would increase the amount of zest. Also use a good quality vanilla (there’s quite a bit). We didn’t have the rum so we used a bourbon vanilla and wanted more vanilla flavor.
Summary
- Prep Time: X minutes
- Cook Time: X minutes
Ingredients
Directions
- Preheat oven to 350°F (175°C) and prep a baking sheet with a wire rack.
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