Light Ricotta Cheesecake Recipe #170355
A recipe for a light and airy cheesecake that I've been wanting to try for a very long time. From the New York City Marathon Cookbook and submitted for Zaar World Tour II. Update 10.18.06: Amount of salt reduced and recipe instructions reworded.
1¼ hours | 20 min prep
SERVES 16
- 1/2 cup sugar
- 1/4-1/2 cup butter
- 1 egg, slightly beaten
- 1 cup flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 4 eggs, separated
- 1/2 cup sugar
- 1 lb part-skim ricotta cheese
- 1 cup low-fat sour cream
- 2 tablespoons flour
- 1/2 teaspoon salt
- 2 tablespoons fresh-squeezed orange juice
- 2 teaspoons vanilla
- 1/4 cup oatmeal
- 1 teaspoon cinnamon
- Cream together sugar and butter; stir in egg; combine flour, baking powder, cinnamon, and salt; add to butter mixture; mix to form a soft dough; reserve a half cup dough to be used later for topping; refrigerate the remaining dough.
- In a medium-sized bowl, whip egg whites until stiff; combine egg yolks, sugar, ricotta cheese, sour cream, flour, salt, orange juice, and vanilla in a large bowl and beat until smooth; gently fold in whipped egg whites.
- Press chilled dough evenly into a 10" springform pan that has been lightly sprayed with no-stick cooking spray; pour filling over crust; combine reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling.
- Bake at 350° for 45-60 minutes or until a knife inserted near center of cheesecake comes out clean.
- Cool cheesecake on rack; cover and refrigerate to chill thoroughly; just before serving remove sides of springform pan and transfer cheesecake to serving platter.
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5 stars