New York City Chefs Daily Recipe for 05/24/2002 : Lemon Ricotta Cheesecake
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Lemon Ricotta Cheesecake recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 05/24/2002 : Lemon Ricotta Cheesecake
"Lemon Ricotta Cheesecake"
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"As we graze it grows"

6 tablespoons butter
3/4 cup granulated sugar
Generous 1/3 cup ricotta
3 eggs, separated
1 1/2 cups flour
1 1/2 teaspoons baking powder
Grated zest of 1 lemon
3 tablespoons fresh lemon juice
Confectioners sugar, for dusting

Grease a 9 inch round cake or springform pan.  Line the bottom with parchment paper or waxed paper.  Grease the paper. Dust with flour. Set aside. Preheat the oven to 350 degrees.  Cream the butter and sugar together until smooth.  Beat in the ricotta.  Beat in the egg yolks, one at a time.  Add 2 tablespoons of the flour, and the lemon zest and juice.  Sift the baking powder into the remaining flour and beat into the batter until well blended only.  Beat the egg whites until they form stiff peaks. Fold them carefully into the batter.  Turn the mixture into the prepared pan.  Bake for 45 minutes, or until a cake testers inserted in the center of the cake comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a rack to cool. Dust the cake generously with confectioners' sugar before serving. This lemony cake will be quite different from a traditional cheesecake. Serves 6 - 8.
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