Ricotta cheesecake

This is the easiest cheesecake to make — it takes just 15 minutes to assemble and doesn’t require a water bath.

INGREDIENTS
1 1/2 pounds fresh whole-milk ricotta cheese, puréed in a food processor until smooth
6 egg yolks
6 egg whites
1/4 cup all-purpose flour
Finely grated zest of 1 orange or 2 lemons
1/4 teaspoon salt
6 tablespoons sugar



DIRECTIONS
Preheat oven to 375°.

Generously butter and sugar a 9-inch springform pan (3 inches deep).

Whisk together ricotta cheese, egg yolks, flour, zest and salt in a large bowl.

In another bowl, whisk 6 egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add 6 tablespoons of 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.

Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely.

This cheesecake is best eaten the day it is baked, but it can be refrigerated, covered loosely with plastic wrap, for up to 3 days. Let stand at room temperature for 20 minutes before serving.

Makes one 9-inch cake

Source: Lucinda Scala Quinn, Martha Stewart Living, April 2010

Sounds good Islandgrl and I love cheesecake!