3 cups (750 ml) ricotta (about 1 3/4 lb / 800 g)

1 cup (250 ml) sugar

1/4 cup (60 ml) unbleached all-purpose flour

4 egg yolks

• 1 tbsp (15 ml) almond or
• 1 tsp (5 ml) vanilla extract

In a sieve lined with cheesecloth, over a bowl, drain the ricotta for 12 hours or overnight.

With the rack in the middle position, preheat the oven to 325 °F (170 °C). Butter and line with parchment paper a 20 cm (8-inch) springform pan.

In a bowl, combine the drained ricotta, 3/4 cup (180 ml) of the sugar with the flour, egg yolks, zest and liqueur with an electric mixer until smooth. Set aside.

In another bowl, beat the egg whites and the remaining sugar (1/4 cup / 60 ml) with an electric mixer until stiff peaks form.

With a spatula, gently fold the whites into the ricotta mixture. Pour into the prepared pan.

Bake for 50 minutes or until a thermometer inserted in the centre of the cake reads 150 °F (65 °C). Let cool for 1 hour. Refrigerate for 4 hours or overnight. Dust with icing sugar before serving.

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