2 cups of Maizena crackers, crushed in a blender
1 teaspoon of cinnamon
125 g of melted butter or margarine
4 eggs
1 cup of sugar
1 1/2 tablespoons of lemon juice
1 1/2 teaspoons of grated lime zest
1 cup of heavy cream
750 g of Ricotta cheese, passed through a fine-mesh sieve
4 tablespoons of all-purpose flour
1/4 cup of chopped almonds or hazelnuts
2 cups of Maizena crackers, crushed in a blender
1 teaspoon of cinnamon
125 g of melted butter or margarine
4 eggs
1 cup of sugar
1 1/2 tablespoons of lemon juice
1 1/2 teaspoons of grated lime zest
1 cup of heavy cream
750 g of Ricotta cheese, passed through a fine-mesh sieve
4 tablespoons of all-purpose flour
1/4 cup of chopped almonds or hazelnuts
Mix the cracker crumbs with cinnamon and melted butter or margarine
Reserve 1/2 cup for later
Press the remaining mixture into the bottom and sides of a removable-bottom cake pan (approximately 20 cm in diameter)
Beat the eggs with sugar
Add lemon juice, lime zest, Ricotta cheese, heavy cream, and flour
Beat well and strain through a fine-mesh sieve
Check the consistency and add more sugar if desired
Pour the mixture into the prepared pan
Sprinkle with reserved cracker crumbs and chopped nuts
Bake in a moderate oven for 1 hour or until firm to the touch
Turn off the oven, open the door, and let the cake cool inside.
