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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 25 |
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This is a crustless cheesecake. This is a simple version and is quite light. Ingredients:
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) |
Directions:
1. Generously butter a 9-inch springform pan.
2. Set the oven at 325 degrees.
3. In a large mixing bowl with a wooden spoon, beat the ricotta and sugar until the mixture is completely smooth.
4. Beat in the egg yolks one-at-a-time, then add the cream, vanilla, salt and anisette.
5. Sift the flour into the mixture and stir thoroughly.
6. Add the orange and lemon rinds.
7. 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.
8. Pour the batter into the prepared pan and transfer the cheesecake to the hot oven.
9. Bake it for 1 hour and 20 minutes or until the center of the cake is set if you shake the pan gently.
10. 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.
11. Transfer the cheesecake to a wire rack and leave it to cool completely.
12. Release the spring from the pan and carefully run a knife around the edge of the cake.
13. Lift off the side of the springform and refrigerate the cake for several hours or until it is cold.
14. Just before serving, sprinkle the top with confectioners sugar.
15. Cut the cake into wedges and serve with a bowl of strawberries, if desired.
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