Connola's Ricotta Cheesecake

This ricotta cheesecake is the Italian counterpoint to the dense, brick-like American cream cheese cheesecake. Beaten egg whites and whipped cream folded in at the end produce a cake that’s almost souffle-light, with a tender, airy crumb that breaks apart on the fork rather than slicing into solid wedges.

The lemon work is layered. Fresh lemon zest provides the aromatic citrus oils. Lemon extract reinforces it without making the cake taste artificial. Together they cut through the richness of two pounds of ricotta so the cake never feels heavy despite the dairy load.

The baking method is the trick. A high blast at 425F (220C) for 10 minutes sets the top quickly while keeping the inside soft. Reducing to 325F (160C) for the remaining hour gently cooks the center through without drying out the edges. Turning the oven off and letting the cake cool inside the closed oven prevents the dramatic temperature shock that causes cheesecakes to sink and crack.

Leave room at the top of the pan. This batter rises noticeably (more like a souffle than a cheesecake) and spills over if you fill too high.

Pro Tips

• Drain the ricotta in a fine sieve for 30 minutes if it looks watery. Excess whey gives you a soggy bottom and unset center.
• Fold the whipped cream and egg whites gently. Aggressive stirring deflates the air you spent time beating in, and the cake bakes dense instead of light.
• A dusting of confectioners’ sugar before serving is the simple traditional finish. Don’t frost or glaze; the cake’s character is its lightness.

Variations

• Stir 1 tablespoon of orange zest along with the lemon for a brighter Sicilian-style flavor.
• Add 1 teaspoon of almond extract in place of lemon for a different Italian pastry direction.
• Top with fresh berries instead of confectioners’ sugar for a seasonal presentation.