1. 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.
2. 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.
3. 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.
4. 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.
5. 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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