Step 1

Preheat the oven to 300 degrees.

Step 2

Set rack in the middle of the oven.

Step 3

Butter and flour a 9 1/2 inch springform pan, and tap out excess flour, or if you prefer use a piece of parchment paper cut to fit the bottom.

Step 4

Wrap the entire pan in aluminum foil just around the springform pan outside, to preserve the integrity of the pan from leaking.

Step 5

Add a pan with 1/2 inch of water in it and place it in the oven on a different rack.

Step 6

Note: You must have patience for this recipe as the longer you beat this and make sure it's completely smooth as directed the better the results are.

Step 7

Place the 2lbs of ricotta in a large mixing bowl, and beat it as smooth as possible with an industrial mixer, beat with a flat beater for 7 to 8 minutes on stir mode.

Step 8

If you are doing this by hand using a rubber spatula it will take at least 12 minutes.

Step 9

Stir the sugar and flour together thoroughly into the ricotta, and beat for another 3 minutes.

Step 10

Stir in the one egg at a time until each egg is well blended around 1 minute per egg, beating a little faster than a stir mode.

Step 11

Blend in the flavorings, and salt. Pour batter into the prepared pan it will be a medium thickness in consistency not runny or thin.

Step 12

Bake in the center of the oven at 300 degrees, until a light golden color around 1 hour.

Step 13

Cook making certain the center is fairly firm, insert a knife in the center to see if the batter is solid. Cool completely.

Step 14

Chill till serving time.

Step 15

Serve with powdered sugar, a dab of whipped cream, or a puree sauce over the top ( any fruit puree cant be substituted).

Step 16

Top with a fresh fruit medley.

Step 17

Note: If you prefer a crust. Line the bottom of this pan with crushed shortbread cookies add 1/2 stick of melted butter, a dash of cinnamon, and mix.

Step 18

Add to the bottom of the lightly greased springform pan.

Step 19

Add some puree and decorate with whole berries.