2 Lemons — grated zest only
6 lg Eggs — separated
2/3 c Sugar
2 ts Vanilla extract
2 lb Whole-milk ricotta
Unsalted butter Flour for pan Confectioners’ sugar Fresh fruit — garnish
1. Heat oven to 325’F. Blanch lemon zest in boiling
water briefly and plunge into cold water; drain well. Beat egg yolks, sugar and vanilla extract in bowl of electric mixer at high speed until thick and lemon-colored, about 3 minutes. 2. Cream ricotta cheese in food processor fitted with
metal blade until smooth. Gradually incorporate ricotta and lemon zest into egg yolk mixture, beating on low speed. Beat until smooth. 3. Beat egg whites in bowl of an electric mixer at top
speed until stiff but not dry. By hand, whisk 1/3 of egg whites into cheese mixture and combine thoroughly. Gently fold in remaining egg whites with rubber spatula. Do not overmix, but be sure that mixture is well blended and no streaks of white remain. 4. Pour batter into buttered and floured 9-inch
springform pan. 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. Transfer to a rack to cool. 5. Once cooled, cover cheesecake with plastic wrap;
refrigerate. (The cake can be made 1 day in advance.) To serve, release sides of springform pan, leaving cheesecake on pan base. Sprinkle top with confectioners’ sugar and garnish with fresh fruit. Source: Patricia Wells at Home in Provence” (printed in the Chicago Tribune, February 26, 1997)