Levi Brown
Hands-On Time
20 Mins
Total Time
1 Hour 20 Mins
Serves 8

How to Make It

Step 1

Heat oven to 350º F. Butter a 9-inch springform cake pan and coat with the gingersnaps.

Step 2

Pulse the ricotta and cream cheese in a food processor until smooth, 30 to 45 seconds. Add the eggs, sugar, flour, zests, vanilla, and a pinch of salt.

Step 3

Pulse until well combined. Pour into the prepared pan. Bake in a 350º F oven until just set in the middle, 50 minutes to 1 hour.

Chef's Notes

Tip: Top this cake with macerated berries or any fresh fruit that is in season.

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