Ricotta cheesecake

March 28, 2007

Makes one 9-inch cake

CRUST

1/4 cup sliced almonds 1/4 cup flour 2 tablespoons sugar 1/4 teaspoon salt 5 tablespoons cold unsalted butter, cut up 1 egg yolk 1 teaspoon vanilla extract Grated rind of 1 lemon 1. Set the oven at 325 degrees. Have on hand a 9-inch springform pan.

2. In a food processor, pulse the almonds, flour, sugar, and salt. Add the butter and pulse until the mixture is the texture of coarse meal. Add the yolk, vanilla, and lemon rind. Pulse just until a dough begins to form.

3. With your hands, press the dough on the bottom of the pan. Prick it well with a fork and bake for 25 minutes. The dough will be soft and pull away from the edges of the pan. Cool on a wire rack.

CAKE

Butter (for the pan) 1 pound whole-milk fresh ricotta cheese 1 pound cream cheese, at room temperature 3/4 cup plus 1 tablespoon sugar 5 eggs, separated Grated rind of 1 lemon Grated rind of 1 orange Pinch of salt

1. Butter the sides of the cool pan.

2. Set a fine-meshed strainer over a bowl. Add the ricotta cheese, cover with plastic wrap and a heavy weight, and refrigerate for several hours.

3. Set the oven at 375 degrees. Discard all the liquid in the bowl of ricotta. Force the cheese through the sieve.

4. In an electric mixer, beat the ricotta and cream cheese on medium speed for 1 minute or until fluffy. Turn the mixer to medium-low and add 3/4 cup of the sugar, then the egg yolks, one at a time.

5. Turn the speed to medium-high and beat the mixture for 5 minutes or until fluffy. Transfer to a wide mixing bowl. Fold in the lemon and orange rinds.

6. Wash and dry the mixer bowl. Beat the egg whites and salt. When they start to foam, sprinkle in the remaining 1 tablespoon sugar. Beat on medium speed until they form soft peaks (they should not be stiff).

7. Stir one-fifth of the whites into the ricotta batter. Fold in the remaining whites as lightly as possible. Transfer the batter to the pan. Bake for 1 hour or until the cake is a dark golden color. Run a knife around the top edge to loosen it. Cool on a wire rack. The cake will deflate a little. Unsnap the side of the pan and transfer the cake to a platter. Chill for several hours. Serve at room temperature. Jill Santopietro

Notes: