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Lemon Ricotta Cheesecake


  • 2 pounds ricotta, best possible
  • 6 eggs, separated
  • ¼ cup Italian 00 flour (can be omitted for Passover)
  • ¾ cup sugar
  • 2 tsp vanilla
  • ⅛ tsp salt
  • Lemon or citrus zest (2 lemons, Meyer are my favorite)


  • Separate the eggs. Whip egg whites to stiff peaks.
  • Combine all the other ingredients in a food processor.
  • Fold in egg whites.
  • Bake for 1 hr-1.5 hours at 350, until brown on the top and a knife comes out clean.
  • Chill several hours to overnight.
  • While the cake is in the oven i like to make a syrup with fresh citrus juice and sugar to drizzle on top. I've used grapefruit, clementine, and lemon and Meyer lemon in different combinations. If you don't want to make a syrup you can add a couple tablespoons lemon juice to the batter to give it a bit more flavor.

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