Ricotta Torte

Directions

1. 1
   Position oven rack in center of oven; preheat to 350°; grease the bottom and sides of a 9 x 3 inch springform pan; sprinkle the bottom of the pan with 1/3 cup cookie crumbs.
2. 2
   In the bowl of a food processor, combine the ricotta and sour cream; process until smooth.
3. 3
   Add in the egg yolks and 1/2 cup of sugar; process until well blended.
4. 4
   Add in the flour, vanilla extract, amaretto, orange zest, and salt; process until blended.
5. 5
   Transfer mixture to a bowl.
6. 6
   In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and cream of tartar at med-high speed until soft peaks begin to form.
7. 7
   Gradually add in teh remaining 1/4 cup sugar and beat at high speed until the whites form stiff, shiny peaks.
8. 8
   Gently fold 1/3 of the whites into the ricotta mixture; then fold in the remaining whites in two more additions.
9. 9
   Scrape the batter into the prepared pan and smooth the top.
10. 10
    Sprinkle the remaining 1/3 cup cookie crumbs over the top.
11. 11
    Place the pan on a baking sheet and bake the cake for 35-45 minutes, until the top is browned and cracked and the center jiggles but is not liquid.
12. 12
    Transfer the pan to a wire rack and cool for 30 minutes.
13. 13
    Run a thin knife around the edge of the pan to loosen the cake; remove the side of the pan and cool cake until just slightly warm.
14. 14
    To serve, slice cake using a thin-bladed sharp knife; store in the refrigerator, covered, for up to 3 days.