Ricotta Cheese Torta

Name: Ricotta Cheese Torta
Ingredients: Vegetable oil cooking spray; 2 to 3 tablespoons fine bread crumbs, preferably homemade; 3 large eggs; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh marjoram; 1 tablespoon chopped fresh mint; 2 teaspoons finely grated lemon zest; 2 pounds part-skim ricotta, drained; 3/4 teaspoon coarse salt; Freshly ground pepper

10 ingredients

19 steps

Ingredients

Vegetable oil cooking spray
2 to 3 tablespoons fine bread crumbs, preferably homemade
3 large eggs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh mint
2 teaspoons finely grated lemon zest
2 pounds part-skim ricotta, drained
3/4 teaspoon coarse salt
Freshly ground pepper

Directions

1

Preheat the oven to 400F, with a rack in the center.
2

Lightly coat a 7-inch round springform pan with cooking spray.
3

Sprinkle with the bread crumbs, coating evenly.
4

In a medium bowl, whisk together the eggs, parsley, marjoram, mint, and zest.
5

Add the ricotta and salt; season with pepper.
6

Stir to combine.
7

Pour into the prepared pan.
8

Bake until the top is deep golden brown and firm to the touch, about 1 hour.
9

Place the pan on a plate to catch the juices.
10

Let stand until the torta pulls away from the sides, about 10 minutes.
11

Remove from the pan; serve warm or at room temperature.
12

(Per serving)
13

Calories: 369
14

Fat: 21g
15

Cholesterol: 211mg
16

Carbohydrate: 14g
17

Sodium: 697mg
18

Protein: 30g
19

Fiber: 0g