Ricotta Cake (Cheese Cake)

Beat the egg yolks until they become thick and pale yellow in color

Add the milk and 1/2 cup of sugar

Cook over low heat for 10 minutes, stirring constantly, until the mixture becomes well incorporated

Dissolve the gelatin in 1/2 cup of cold water

Combine with the egg yolks and stir until the gelatin is fully dissolved

Let it cool

Sift the ricotta through a fine-mesh sieve, add the lemon juice and zest, and mix with the whipped cream

Beat the egg whites until stiff peaks form, then gradually add 1/2 cup of sugar and continue beating until stiff peaks form

Open the can of chilled whipped cream, drain off any serum, and alternate adding it to the mixture with the egg whites

CROSTA: -Use "zuiback" bread crumbs or make your own by toasting slices of milk pail-shaped bread, brushing them lightly with butter, and baking in a low oven for 6-8 slices

Crush into crumbs using a rolling pin

Mix with softened butter or margarine and rapadura

Knead well and cover a torta mold (well greased) on all sides and the bottom, pressing down gently with the back of a spoon

You can use a removable cake pan to reveal the crunchy top when serving

Place the cheese cream over the crust and refrigerate for at least 4 hours

NOTE: This recipe is a treasure

It's a modern variation (without baking) of the famous American 'Cheese Cake'

Try it!