No Crust Ricotta Cheesecake

Total Time: 1 hr 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 2 (15 ounce) containers whole milk ricotta cheese
• 6 large eggs, at room temperature, separated
• 2/3 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 teaspoons grated lemon zest
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• confectioners' sugar, for dusting

Recipe

• 1 preheat the oven to 325 degrees. coat the inside of a 9-inch springform pan with cooking spray.
• 2 place the ricotta cheese in a strainer set over a bowl and let stand for 15 minutes, stirring occasionally, to drain off excess moisture.
• 3 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.
• 4 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.
• 5 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.
• 6 before serving, remove the sides of the pan and dust with confectioners’ sugar. makes 8 to 10 servings.
• 7 mom’s big book of baking.