Creamy but light and fluffy cheesecake with a crunchy toasted nuts on top.
- ½ cup sugar
- 1½ lb / 700 g ricotta cheese
- 6 large eggs
- ¼ cup all-purpose flour
- zest of 2 lemons
- ¼ tsp salt
- ½ cup slivered almonds
- confectioners sugar for dusting
- Preheat oven to 375° F / 190° C. Butter and sugar a 9″ / 23 cm springform pan. Puree ricotta in a food processor. Add 4 tbsp sugar. Separate eggs, and add the egg yolks. Add flour, zest, and salt, and combine.
- Whisk egg whites with a mixer on moderate speed, until foamy. Raise speed to high, and gradually add remaining 4 tbsp sugar. Whisk for 4-5 mins, until stiff, glossy peaks form. Fold gently a third of the egg whites into the ricotta mixture using a rubber spatula, until just combined. Add remaining whites and fold in until just combined.
- Pour batter into pan, and bake for 1 hour, until dark golden brown. Let cool for 10 mins, run a knife around edges, and release from pan. Let cool completely. Meanwhile toast the almonds for few minutes in the oven, until golden around the edges. Spread on top of cake, sprinkle with confectioners sugar and serve.
