Tre Stelle® Lemon Ricotta Cheesecake

Instructions

• • In bowl, combine crumbs and butter.
  • Press into bottom of 9-inch (23 cm) springform pan; chill.
  • Place ricotta, sour cream, sugar, egg yolks, flour and lemon rind in processor bowl.
  • Process 15 seconds; scrape down sides of bowl with spatula, then process until smooth, about 60 seconds.
  • In large bowl, beat egg whites until stiff.
  • With spatula push to one side, then pour cheese mixture down inside edge of bowl and fold in beaten whites.
  • Do not overmix, fold just until blended.
  • Pour into prepared pan and bake at 325°F (160°C) for 50 to 60 minutes.
  • Until a tester inserted between edge and middle comes out clean. (The middle should still quiver).
  • Remove from oven and immediately run a long sharp knife all around the inside edge of pan.
  • Let cool on rack. Cover and refrigerate 6 hours or overnight.
• Serve and enjoy!