For the crust
2 cups of Maria cookie crumbs (300g)
1/4 cup of butter (50g)
1 teaspoon of ground cinnamon
1/4 cup of granulated sugar (45g)
For the filling
900g of ricotta cheese passed through a sieve
1 tablespoon of grated lime zest
1 1/2 cups of granulated sugar (270g)
1 pinch of salt
8 eggs
For the topping
1 cup of heavy cream (240ml) mixed with 1 tablespoon of lime juice
3 tablespoons of granulated sugar
1 teaspoon of vanilla extract
Lime zest for garnish
For the crust
2 cups of Maria cookie crumbs (300g)
1/4 cup of butter (50g)
1 teaspoon of ground cinnamon
1/4 cup of granulated sugar (45g)
For the filling
900g of ricotta cheese passed through a sieve
1 tablespoon of grated lime zest
1 1/2 cups of granulated sugar (270g)
1 pinch of salt
8 eggs
For the topping
1 cup of heavy cream (240ml) mixed with 1 tablespoon of lime juice
3 tablespoons of granulated sugar
1 teaspoon of vanilla extract
Lime zest for garnish
Preheat the oven to 350°F (medium)
Grease a removable-bottom tart pan, 25cm in diameter, with butter
Set aside
Prepare the crust: in a large bowl, mix together all the ingredients
Frost the pan with this mixture, pressing it firmly into place
Set aside
Prepare the filling: in a stand mixer, beat the ricotta cheese with lime zest until creamy
Add granulated sugar, salt, and eggs, and continue beating to combine well (about 10 minutes)
Spread the filling over the crust and bake at preheated oven until firm (about 1 hour)
Remove from the oven, but keep warm
Let the cake cool for about 20 minutes
Prepare the topping: in a medium bowl, mix together all the ingredients to dissolve the granulated sugar
Spread the topping over the cake and return it to the oven until firm (about 10 minutes)
Allow to cool and refrigerate for about 3 hours
Garnish with lime zest and serve.
