Preheat oven 220... Later you will put it down to 170 c

If your ricotta is too watery. Put it on kitchen paper around 30 mins or so

Make sure⬆️⬆️⬆️. Easier for de moulding

Springform mould 22 cm or 9inch. Butter generously and flour generously

Ingredients: ricotta 1 kg, sugar 100 g, corn flour ( gluten free).. Or all purpose flour', 3 large eggs, lemon zest 1

Separate eggs. Add yolk over cheese

Zest lemon

Add flour over sugar and mix.. Easier to mix with cheese without lumps

Mix cheese+yolks+zest. Then add flour sugar mixture

Mix until homogenous

Best egg whites in peaks

Add in 3 times and fold in delicately

Put in the mould

In the oven

Put down the oven 170 C and bake for 45 mins