RICOTTA CHEESECAKE (THE RIGHT MARTHA STEWART RECIPE)

Ricotta Cheesecake (The right Martha Stewart Recipe) image

Number Of Ingredients 8

Previous Next

1 teaspoon Unsalted butter, room temperature, for pan
2 pounds fresh whole-milk ricotta cheese
6 large eggs, separated
1/4 cup all-purpose flour
2 teaspoons Combination of finely grated zests (lemon, lime, orange)
1 teaspoon Vanilla extract or combination vanilla extract and orange flower water
1/4 teaspoon salt
3/4 cup Sugar

Steps:

Preheat oven to 375 degrees. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour.
Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, at least 2 hours.