A fabulous take on cheesecake, with ricotta cheese. Only 6 ingredients.
- 3/4 cup (150g) sugar + more for the pan
- 1 1/2 pounds (750g) whole milk ricotta, at room tº
- 6 eggs, at room tº
- 1/4 cup (30g) all-purpose flour
- Zest of 2 oranges (any size)
- 1/4 teaspoon salt
- Preheat oven to 350ºF /180ºC.
- Butter a 9-inch round cake pan with removable bottom and dust with sugar, shaking off excess.
- In a large bowl mix ricotta and orange zest. You can beat this for a minute or so if you want a smoother texture. I don’t do it.
- Separate eggs, one by one, putting the yolks in the ricotta bowl and the whites in a clean (very clean and dry, with no traces of oil or grease) bowl. I use the stand mixer so put it directly in the mixing bowl.
- Try using an extra small bowl for cracking each egg so you don’t run the risk of the tiniest bit of yolk getting into the whites since it will prevent them from beating as they should.
- Beat whites for 30 seconds and gradually add HALF the amount of sugar while beating at medium speed.
- Keep on beating at high speed until it foams and triples in volume, but soft peaks form when the beater is lifted.
- With a spatula, add the beaten egg whites to the ricotta mixture in 3 parts. Add the next part after almost incorporating the last part.
- After the third part is added make sure the mixture is combined. Don’t over mix it so it rises well in the oven and the texture is airy.
- Put in the prepared pan smoothing the surface and bake for 50-55 minutes, or until it’s golden but the center of the cheesecake still wiggles when lightly shaken, similar to brownies.
- Let cool 10 minutes and run a smooth knife all around the sides to make sure it is not stuck.
- Let cool completely in the pan before transferring it to the serving plate. I like to wrap it in plastic and put it in the fridge for a few hours or until the next day.
You can flavor it any way you want, make sure to read the options in the post above.
- Category: Cakes
- Method: Baking
- Cuisine: Italian