INGREDIENTS

INSTRUCTIONS

Heat oven to 325'F. Blanch lemon zest in boiling water briefly and
plunge into cold water; drain well. Beat egg yolks, sugar and vanilla
extract in bowl of electric mixer at high speed until thick and
lemon-colored, about 3 minutes. Cream ricotta cheese in food  processor
fitted with metal blade until smooth. Gradually incorporate  ricotta
and lemon zest into egg yolk mixture, beating on low speed.  Beat until
smooth. Beat egg whites in bowl of an electric mixer at  top speed
until stiff but not dry. By hand, whisk 1/3 of egg whites  into cheese
mixture and combine thoroughly. Gently fold in remaining  egg whites
with rubber spatula. Do not overmix, but be sure that  mixture is well
blended and no streaks of white remain. Pour batter  into buttered and
floured 9-inch springform pan. Place pan in center  of oven; bake until
cheesecake is a deep golden brown, pulls away  from sides of pan, and a
toothpick inserted in center comes out  clean, about 1 hour and 30
minutes. Transfer to a rack to cool. Once  cooled, cover cheesecake
with plastic wrap; refrigerate. (The cake  can be made 1 day in
advance.) To serve, release sides of springform  pan, leaving
cheesecake on pan base. Sprinkle top with confectioners'  sugar and
garnish with fresh fruit.  Source: Patricia Wells at Home in Provence"
(printed in the Chicago  Tribune, February 26, 1997) Posted to
MM-Recipes Digest V4 #060 by  Linda Place <placel@worldnet.att.net> on
Feb 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 203
Calories From Fat: 106
Total Fat: 12.1g
Cholesterol: 102.6mg
Sodium: 98.4mg
Potassium: 141.5mg
Carbohydrates: 14.8g
Fiber: <1g
Sugar: 10.8g
Protein: 9.1g