Prep 30 mins
Cook 1 hr 20 mins
This is a crustless cheesecake. This is a simple version and is quite light.
- 2 lbs ricotta cheese
- 3⁄4 cup granulated sugar
- 5 eggs, separated
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1⁄4 cup anisette or 1 teaspoon anise
- 1⁄4 teaspoon salt
- 1⁄4 cup flour
- 1 orange, rind of, grated
- 1 lemon, rind of, grated
- confectioners' sugar (for sprinkling)
- Generously butter a 9-inch springform pan.
- Set the oven at 325 degrees.
- In a large mixing bowl with a wooden spoon, beat the ricotta and sugar until the mixture is completely smooth.
- Beat in the egg yolks one-at-a-time, then add the cream, vanilla, salt and anisette.
- Sift the flour into the mixture and stir thoroughly.
- Add the orange and lemon rinds.
- In the bowl of an electric mixer beat the egg whites until they are firm and hold their shape, then fold them gently but thoroughly into the ricotta mixture.
- Pour the batter into the prepared pan and transfer the cheesecake to the hot oven.
- Bake it for 1 hour and 20 minutes or until the center of the cake is set if you shake the pan gently.
- Turn the oven off, prop the door open (with a wooden spoon, if necessary), and let the cheesecake sit in the turned-off oven for 30 minutes.
- Transfer the cheesecake to a wire rack and leave it to cool completely.
- Release the spring from the pan and carefully run a knife around the edge of the cake.
- Lift off the side of the springform and refrigerate the cake for several hours or until it is cold.
- Just before serving, sprinkle the top with confectioners sugar.
- Cut the cake into wedges and serve with a bowl of strawberries, if desired.