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| Ricotta Cheesecake |
Easy and Tasty. Soft and (super) so light that you can eat the whole cake alone in one time (except you have a problem with cholesterol :P then you shouldn't .. only haft may be? :D)
What you need:
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| Ingredients |
unsalted Butter, room temperature, for pan
3/4 cup Sugar, plus more for pan
1 and 1/2 pound Ricotta cheese, pureed in a food processor until smooth
6 large eggs, seperated
1/4 cup All-purpose flour
1/4 teaspoon salt
Finely grated zest of 1 orange or 2 lemons
How to:
- Preheat oven to 375 F.
- Generously butter and sugar a 9 inch (3 inch deep) spring form pan.
- In a large bowl, whisk together -- ricotta + egg yolks + flour + 6 tablespoon sugar + the zest (if using) + salt --
- Whisk -- egg whites -- with a mixer on low speed until foamy. Raise speed to high and gradually add remaining -- 6 tablespoon sugar -- whisk until stiff (3-4 minutes).
- Gently fold 1/3 of the whites into ricotta mixture 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.
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| pureed ricotta until smooth |
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| Smooth as silk! |
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| Mix in -- ricotta + yolks + flour + sugar + zest + salt -- |
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| Whisk egg whits until foamy then add sugar and whisk until stiff |
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| Gradually add into ricotta mixture |
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| Ready to bake |
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| Butter and sugar the cake pan |
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| Pour in the batter |
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| Bake about an hour. |
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| Serve! |
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| (optional: sprinkle icing sugar and cacao on top to decor) |
* Let stand at room temperature for 20 minutes until cool completely before serving.
Now, let's go make some & ENJOY ^_^
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