Ricotta Cheesecake

Photo by Robert P.
Adapted from foodgawker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodgawker.com

Ingredients

  • Cheesecake:

  • 3/4

    cup sugar

  • 1.5

    pounds ricotta cheese

  • 6

    large eggs, separated

  • 1/4

    cup all-purpose flour

  • Finely grated zest of 1 lemon or lime

  • 1/4

    teaspoon cinnamon

  • 1

    oz brandy

  • Meringue:

  • 4

    egg whites

  • pinch of cream of tartar

  • 1/4

    cup sugar

  • Topping:

  • Finely grated zest of 1 lemon or lime

Directions

Cheesecake: 1. Preheat oven to 375 degrees. 2. Grease a 9-inch springform pan. 3. In a large bowl whisk together, ricotta, brandy, egg yolks, flour, zest and cinnamon. 4. Whisk egg whites with a mixer on low speed until foamy. 5. Raise speed to high, and gradually add sugar, whisking until glossy peaks form, 3 to 4 minutes. 6. Gently fold egg whites into ricotta mixture using a rubber spatula until just combined. 7. Pour batter into pan and bake until center is firm and top is golden brown, about 1 hour. 8. Let cool on a wire rack for 10 minutes. 9. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Meringue: 10. Whisk egg whites with a mixer on low speed until foamy. 11. Add a pinch of cream of tartar and raise speed to high. 12. Gradually add sugar, whisking until glossy peaks form, 3 to 4 minutes. 13. Spoon meringue on top of the cheesecake and toast with a culinary torch. 14. Sprinkle with finely grated zest.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: