Ingredients for ricotta cheesecake Pan di Ricò:

• 3 eggs
• 300g Ricocrem ricotta cream
• 300g flour
• 50g butter
• half a glass of milk
• 1 sachet of baking powder
• 1 sachet of icing sugar.

Preparations of ricotta cheesecake Pan di Ricò

Beat the egg whites till they are stiff. In a separate dish mix the egg yolks and softened butter until foamy. Add the ricotta cream and mix gently. Once well mixed, add the sieved flour, the baking powder and the milk. Add the egg whites and gently mix in. Pour the mixture into a 26cm cake dish, greased with butter and sprinkled with sugar. Bake at 180°C in a preheated oven for 30 minutes. Once cooled, sprinkle with icing sugar and serve.