Ricotta Cheesecake

Name: Ricotta Cheesecake
Yield: makes one 9-inch cake
Ingredients: Unsalted butter, room temperature, for pan; 3/4 cup sugar, plus more for pan; 1 1/2 pounds fresh whole-milk ricotta cheese, puréed in a food processor until smooth; 6 large eggs, separated; 1/4 cup all-purpose flour; Finely grated zest of 1 orange or 2 lemons; 1/4 teaspoon salt

January 24, 2012

This is about the easiest cheesecake you can make—it takes only fifteen minutes to assemble and one hour to bake. Although rich, this cake is lighter than traditional cheesecakes because it calls for ricotta instead of cream cheese.

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