Italian Lemon Ricotta Cake Recipe NO FLOUR

This cake melts in your mouth. It's a mix between a cake and a cheesecake. It's fragrant and delicious. I hope you give it a try.

RECIPE:
300 g ricotta (1 cup + 1/2 cup or 10.6 oz)
100 g sugar (1/2 cup)
40 g butter (3 tbsp)
3 eggs
50 g cornstarch (1/3 cup)
1 tsp vanilla extract
30 g lemon juice (2 tbsp)
lemon zest

NOTES:
Use the same size pan as mine. This is the pan I used: https://amzn.to/32ICJgn'>https://amzn.to/32ICJgn OR you can buy the complete set of springform pans set: https://amzn.to/3AI8Klg'>https://amzn.to/3AI8Klg
If the Ricotta you use it's wetter than the one I used, I suggest draining for a bit to remove the excess liquid.
Clean and dry well the whisks before whipping up the egg whites

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RICETTA:
300 g ricotta
100 g zucchero
40 g burro
3 uova
50 g amido di mais
1 tsp estratto di vaniglia o una bustina di vanillina
30 g succo di limone
scorza di limone
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