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Add a photoRaciónes: 12
Ingredientes
- 2 x Lemons, grated zest only
- 6 lrg Large eggs, separated
- 2/3 c. Sugar
- 2 tsp Vanilla extract
- 2 lb Whole-lowfat milk ricotta Unsalted butter Flour for pan Confectioners' sugar Fresh fruit, garnish
Direcciones
- 1. Heat oven to 325'F. Blanch lemon zest in boiling water briefly and plunge into cool water; drain well. Beat egg yolks, sugar and vanilla extract in bowl of electric mixer at high speed till thick and lemon-colored, about 3 min.
- 2. Cream ricotta cheese in food processor fitted with metal blade till smooth. Gradually incorporate ricotta and lemon zest into egg yolk mix, beating on low speed. Beat till smooth.
- 3. Beat egg whites in bowl of an electric mixer at top speed till stiff but not dry. By hand, whisk 1/3 of egg whites into cheese mix and combine thoroughly. Gently mix in remaining egg whites with rubber spatula. Don't overmix, but be sure which mix 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 till cheesecake is a deep golden, pulls away from sides of pan, and a toothpick inserted in center comes out clean, about 1 hour and 30 min. Transfer to a rack to cold.
- 5. Once cooled, cover cheesecake with plastic wrap; chill. (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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 82 | |
| Calories from Fat 22 | 27% |
| Total Fat 2.47g | 3% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 35mg | 1% |
| Potassium 41mg | 1% |
| Total Carbs 11.86g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 11.51g | 8% |
| Protein 3.16g | 5% |
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