Yield: 8 Servings
|16 ounces||Low fat ricotta cheese|
|8 ounces||Cream cheese *|
|¾ cup||Granulated sugar|
|4 larges||Eggs - separated|
|3 tablespoons||Triple Sec Liqueur|
|2 mediums||Grated rind from lemons|
|½ cup||Fresh lemon juice|
|1½ cup||Granulated sugar|
|12 slices||Thin slices of whole lemon|
|\N \N||Seeds removed|
* low fat or even nonfat cream cheese can be successfully substituted in this recipe.
Preheat oven to 325. Butter and flour a 10 inch springform pan For the cake cream together the ricotta cheese, cream cheese and granulated sugar. Separate the yolks from the whites of the eggs.
Beat the yolks into the cheese mixture. Scrape down bowl and add the liqueur and lemon rind, beating well to mix. Fold in the flour and nutmeg. In a clean bowl, whip the egg whites until stiff - then fold into the batter.
Gently pour the batter into the prepared pan and bake in preheated 325 oven for about 60 minutes or until the center is firm.
Prepare the glaze while the cake bakes. Combine the lemon juice and the sugar with the water in small saucepan. Bring the mixture to a boil, then simmer for 10 minutes. Add the lemon slices and simmer for five minutes. Remove the lemon slices to waxed paper to cool. Set the glaze aside.
Remove the cake from the oven and let it cool. When cool, release the sides of the springform pan. When ready to serve, place the cake on a large serving platter and drizzle with several tablespoons of the glaze being sure to get the edges. Decorate the with the candied lemon slices.
Serve cold or at room temperature Washington Post 2/7/96
== Courtesy of Dale & Gail Shipp, Columbia Md. ==