from Martha Stewart Living Magazine April 2010 pg 184

Ricotta Cheesecake

Makes one 9" cake

room temp unsalted butter for pan

3/4 cup sugar plus more for pan

1 1/2 pounds fresh whole milk ricotta – pureed in a food processor until smooth

6 large eggs separated

1/4 cup flour

finely grated zest of 1 orange or 2 lemons

1/4 teas salt

Preheat oven to 375.  generously butter and sugar a 9" springform pan (3" deep)

Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, zest and salt in a large bowl.

Whish egg whites with a mixer on low speed until foamy.  Raise speed to high and gradually add remaining 6 tablespoons sugar.  Whisk until stiff glossy peaks form 3-4 minutes.

Gently fold a third of the whites into the ricotta mixture using a rubber spatula until just combined.  Gently fold in remaining whites until just combined.

Pour batter into pan and bake until center is firm and top is deep golden brown, about 1 hr.  let cool on a wire rack for 10 minutes. run a knife around the edge of the cake, release sides and remove from pan.   Let cool completely.