Cakes

Ricotta Cheesecake

As much as I loved this cheesecake, I was a bit bothered by the simple fact that it didn’t have a crust. I suppose I’m a purist like that, and I suppose it would be very simple to add one the next time I make it. I guess the question is, what kind of crust would you add? Graham crackers, while traditional, seem out of place. Pastry crust? Too heavy, in my opinion. Crushed cannoli shells? Now we’re talking!

Wait…… it just dawned on me that I have a recipe for Cannoli Cheesecake on this site, complete with a crushed cannoli shell crust. No wonder the flavor/concept seemed so familiar…..

Seriously though, the main difference between the two recipes (aside from a crust), is that this recipe calls for separating the eggs and whipping the whites, which results in a texture akin to a souffled cannoli.

That is, if one could actually souffle a cannoli…..

IMG_1681

Ricotta Cheesecake – adapted from Food Network

6 large eggs
2/3 cup sugar
2 tbs pure vanilla extract
Two 15-ounce containers whole-milk ricotta cheese
2 teaspoons grated lemon zest
Confectioners’ sugar for dusting

Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.

Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.

Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.

Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners’ sugar using the strainer, and cut into wedges.

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