Ricotta Cheesecake
By á-25087
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
Details
Adapted from foodgawker.com
Preparation
Step 1
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.
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