Ricotta Cheesecake With Lemon Drizzle and Pine Nuts

By rickfanciullo

Ingredients

• 3 T's pine nuts
• 6 large eggs, separated
• 3/4 t cream of tartar
• 1/3 cup, plus 1 t granular sugar substitute
• 2 t's vanilla extract
• 32 oz part-skim ricotta cheese
• 1 t finely grated lemon zest
• 2 T's fresh lemon juice

Details

Servings 12

Preparation

Step 1

1. Position rack in middle of oven and preheat to 275. Lightly coat a springform pan with cooking spray. Toast pine nuts until lightly brown -10 min. Cool.

2. Increase oven to 325

3. In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more and set aside.

4. In a separate bowl, beat egg yolks, 1/3 cup of the sugar substitute and vanilla for 1 minute. Add ricotta and zest and beat on high until smooth.

5. Gently fold in 1/3 of white into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan onto a baking sheet and bake until cake is golden and mstly set, about 1 hour and 10 min. Remove cake from oven and cool on a rack for 20 minutes.

6. Combine lemon juice and remaining 1 t of sugar. Gently brush the surface of the cooled cake with two thirds of the warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle with pine nuts.

7. Cool cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered for 4 hours or overnight.