No Crust Ricotta Cheesecake
photo by Tina S.
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 (850.48 g) container whole milk ricotta cheese
- 6 large eggs, at room temperature, SEPARATED
- 157.80 ml granulated sugar
- 9.85 ml pure vanilla extract
- 9.85 ml grated lemon zest
- 2.46 ml ground cinnamon
- 0.25 ml ground nutmeg
- confectioners' sugar, for dusting
directions
- Preheat the oven to 325 degrees. Coat the inside of a 9-inch springform pan with cooking spray.
- Place the ricotta cheese in a strainer set over a bowl and let stand for 15 minutes, stirring occasionally, to drain off excess moisture.
- Place the egg whites in a large mixing bowl and beat on high speed with an electric mixer fitted with a whisk attachment until the whites just hold stiff peaks. Do not overwhip. The whites should look smooth, not grainy.
- Combine the egg yolks and granulated sugar in another large mixing bowl and beat on high speed until pale yellow, about 5 minutes. Stir in the ricotta, vanilla, lemon zest, cinnamon, and nutmeg until just combined. Fold the egg whites into the ricotta mixture with a rubber spatula. Place the prepared springform pan on a baking sheet and pour in the filling.
- Bake the cheesecake until it is deep golden brown and pulling away from the sides of the pan, about 1 hour and 20 minutes. As soon as the cake is out of the oven, run a sharp paring knife around the edge of the pan to separate the cheesecake from the sides of the pan. Transfer the pan to a wire rack and let the cheesecake cool completely. Cover it with plastic wrap and refrigerate it until serving, at least 6 hour and up to 1 day.
- Before serving, remove the sides of the pan and dust with confectioners’ sugar. Makes 8 to 10 servings.
- Mom’s Big Book of Baking.
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RECIPE SUBMITTED BY
Olha7397
Canada