Ricotta Cheesecake

1. 1

   Preheat the oven to 325 degrees.

2. 2

   Spray the springform pan with cooking spray.

3. 3

   Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.

4. 4

   Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute.

5. 5

   Add the ricotta and zest and process until smooth, another 30 seconds.

6. 6

   Scrape the mixture into the other large bowl.

7. 7

   Beat the whites on high speed with the mixer until they hold stiff peaks.

8. 8

   Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.

9. 9

   Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes.

10. 10

    Transfer to the rack to let cool completely.

11. 11

    Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day.

12. 12

    To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.