Lemon Ricotta Cake
16 ounces Low fat ricotta cheese
8 ounces Cream cheese *
3/4 cup Granulated sugar
4 lrg Eggs - separated
2 mediums Grated rind from lemons
1/4 cup Flour
1/2 teaspoon Nutmeg
1/2 cup Fresh lemon juice
1 1/2 cups Granulated sugar
12 slc Thin slices of whole lemon
1/4 cup Water
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.
Serve cold or at room temperature