Stiff-Peak Aeration Method Italian Ricotta Cheesecake

Instructions:

• 2 lbs (900g) whole-milk ricotta cheese (drained overnight in cheesecloth)
• 3/4 cup (150g) granulated sugar
• 4 large eggs, separated (room temperature)
• 1/4 cup (30g) all-purpose flour or cornstarch
• 1 tbsp fresh lemon zest + 1 tbsp orange zest
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. Prep: Preheat oven to 350°F (175°C). Grease an 8-inch or 9-inch springform pan and dust lightly with flour or breadcrumbs.
2. Whip Egg Whites: Beat the 4 egg whites with a pinch of salt until stiff, glossy peaks form. Set aside.
3. Mix Ricotta Base: In a separate bowl, whisk the drained ricotta, sugar, egg yolks, flour, citrus zests, and vanilla until smooth and creamy.
4. Fold & Bake: Gently fold the whipped egg whites into the ricotta mixture in two additions until no white streaks remain. Pour into the pan and smooth the top.
5. Bake & Cool: Bake for 50–60 minutes until puffed, golden-brown on top, and a toothpick inserted near the center comes out mostly clean. Cool completely in the pan before unmolding and dusting with powdered suga