Ricotta Cheesecake (from How to Cook Everything)
1 graham cracker crust
4 eggs, separated
1.5 pounds ricotta cheese
1 teaspoon orange zest
1 teaspoon vanilla extract
1.25 cups sugar
1 tablespoon flour
1. Liberally butter a 9- or 10-inch springform pan, then press the crust into its bottom. Preheat the oven to 325.
2. Beat the ricotta in an electric mixer until lightened, then beat in the egg yolks, zest, vanilla, and sugar until smooth. Stir in the flour.
3. Beat the egg whites until they hold soft peaks. Use a rubber spatula or your hand to fold them into the yolk-cheese mixture gently but thoroughly. Turn the batter into the prepared springform pan and place the pan in a baking pan large enough to hold it comfortably. Add warm water to the baking pan so that it comes within an inch of the top of the springform pan. Transfer carefully to the oven and bake until the cake is just set and very lightly browned, about an hour.
4. Remove the cake from the oven and cool completely. We suggest wrapping it in plastic wrap and cooling in the fridge overnight before eating it. The ricotta smooths out as it rests.