Italian Ricotta Cheesecake

What do Portofino, Venice and Rome have in common, apart from all being in Italy? The most exquisite, all-ricotta cheesecake!

This recipe relies on ricotta only and doesn’t have a crust. It is light, fresh and authentic Italian. I like to serve it with an orange syrup but it is delicious served as is…..simplicity in all its glory!

100ml almond meal

15ml soft butter

800g fresh ricotta, well drained (See my Ricotta recipe to make your own)

6 eggs, separated

62ml cake flour

125ml + 125ml sugar

1,2ml salt

grated rind of one orange

Preheat your oven to 180℃.

Grease a 23cm loose-bottomed cake tin with the butter, making sure you coat the base and sides.

Now sprinkle the almond meal onto the base and then tilt the tin so that the almond meal sticks to the sides as well. You want a thorough coating of the base and sides. Shake out and discard any extra almond meal.

Add the ricotta to the bowl of a stand mixer fitted with the paddle attachment and beat until light.

Add the egg yolks, flour, 125ml sugar, salt and orange rind and mix until the ingredients are well combined.

Add the egg whites to a large mixing bowl and whisk until soft peak stage.

Add one spoonful of sugar and whisk the mixture for at least 30 seconds before adding the next spoonful. Keep adding and beating until you have a stiff, glossy mixture into which all of the sugar has been incorporated.

Fold a third of this meringue mixture into the ricotta mixture.

Now add the rest and gently fold it in until the two mixtures are well blended.

Spoon the batter into the prepared cake tin and bake it in the oven for one hour. The cake is done when it is an even golden colour with the centre still being slightly wobbly.

Once out of the oven, cool the cake in the baking tin for 30 minutes before running a sharp knife around the edge of the cake. Carefully remove the ring of the tin and allow the cake to cool completely.

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