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8 large eggs
2 cups sugar
½ cup all purpose flour, sifted
3 lbs. fresh ricotta
½ cup heavy cream, whipped to soft peaks
Juice and grated zest of 1 lemon, juice strained
¾ tsp. vanilla extract
¼ cup sweet liqueur such as limoncello or Stregz
1 tbsp. confectioners’ sugar
1 cup granulated sugar
Preheat oven to 350°. Butter the bottom and sides of a 9” springform pan
Beat the eggs in a large bowl with an electric mixer until foamy and light yellow.
Add the sugar and beat on medium speed until smooth.
Add the flour and beat until well incorporated. Add the ricotta and whipped cream and beat until smooth.
Add lemon juice, lemon zest, vanilla, and liqueur to the ricotta and stir gently until incorporated.
Pour the mixture into the pan, place on a rimmed baking sheet, and bake for 1 hour and 45 minutes or until a toothpick inserted in the center comes out clean.
Place Turn off the oven and leave the cheesecake in it to settle for 10 minutes. Remove from the oven to cool completely.
Dust the top of the cheesecake with confectioners’ sugar.
To make decoration on top line a baking sheet with wax paper.
Put the granulated sugar in a saucepan over medium heat.
Stir constantly as the sugar melts. It will bubble and begin to turn golden.
When the liquid becomes deep golden, remove from the stove.
Dip a metal spoon into the molten sugar and drizzle onto the wax paper, forming letters or designs.
Let harden, then gently peel off the paper and arrange on the cheesecake.
If making ahead, cover and refrigerate and bring to room temperature before serving.
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