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1
Heat oven to 325F (160C).
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2
Blanch lemon zest in boiling water briefly and plunge into cold water; drain well.
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3
Beat egg yolks, sugar and vanilla extract in bowl of electric mixer at high speed until thick and lemon-colored, about 3 minutes.
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4
Cream ricotta cheese in food processor fitted with metal blade until smooth.
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5
Gradually incorporate ricotta and lemon zest into egg yolk mixture, beating on low speed.
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6
Beat until smooth.
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7
Beat egg whites in bowl of an electric mixer at top speed until stiff but not dry.
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8
By hand, whisk 13 of egg whites into cheese mixture and combine thoroughly.
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9
Gently fold in remaining egg whites with rubber spatula.
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10
Do not overmix, but be sure that mixture is well blended and no streaks of white remain.
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11
Pour batter into buttered and floured 9-inch springform pan.
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12
Place pan in center of oven; bake until cheesecake is a deep golden brown, pulls away from sides of pan, and a toothpick inserted in center comes out clean, about 1 hour and 30 minutes.
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13
Transfer to a rack to cool.
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14
Once cooled, cover cheesecake with plastic wrap; refrigerate.
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15
(The cake can be made 1 day in advance.)
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16
To serve, release sides of springform pan, leaving cheesecake on pan base.
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17
Sprinkle top with confectioners' sugar and garnish with fresh fruit.
