Italian Ricotta Cheesecake
Ingredients
- butter or margarine
- ground nuts to sprinkle in the bottom of the pan
- 4 eggs, separated
- 2 pounds lowfat ricotta cheese
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 tsp each: orange and lemon rinds
- 2 Tbs. lemon juice
Instructions
Servings: 8. Preheat oven to 375F. Butter a 10-inch springform pan, then dust lightly with flour, fine crumbs, or ground almonds. Beat the egg whites until stiff but not dry. Set aside. Without cleaning the beaters, beat together ricotta, sugar, flour, extracts, salt, rinds, and juice in a large bowl. Gently fold in the beaten egg whites. Transfer to the prepared pan. Bake for 50 minutes, or until set in the center. Cool completely before serving.
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