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.