Ricotta Cheesecake with Lemon & Raspberries! The Italians do a lot of things right when it comes to cooking and one of the best things they've come up with is Ricotta Cheesecake. Ricotta is lighter and lower in calories than cream cheese and though I love a good New York style cheesecake, in the spring when everything lightens up, I turn to ricotta for a light, delicious, versatile and easy cheesecake.
Ingredients
2 pounds organic whole milk ricotta cheese
1 cup sugar
6 large eggs, separated
⅛ teaspoon salt
1 teaspoon orange zest
1 teaspoon lemon zest
2 teaspoons vanilla
Instructions
Preheat oven to 325. Butter and sugar a 9 x 3 inch springform pan.
In the bowl of a food processor, puree the ricotta for 1 minute, till smooth and creamy.
Whisk together ricotta, egg yolks, half of the sugar, the lemon and orange zests, salt and vanilla.
Beat egg whites on low till foamy. Turn the speed to high and gradually add the remaining sugar. Beat until stiff, glossy peaks form, about 3 ½ or 4 minutes.
Fold half of the egg whites into the ricotta mixture until just combined. Fold in the rest off the egg whites.
Pour into the prepared pan and bake till golden brown and the top is firm, about 1 hour.
Cool on a wire rack.
When completely cool, wrap in plastic wrap and chill for several hours or, ideally, overnight.
Serve, dusted with confectioners sugar or with fresh fruit and warmed fruit jam.
Recipe by Kate Battistelli at https://katebattistelli.com/food/gluten-free-food/ricotta-cheesecake-with-lemon-raspberries/