This is about the easiest cheesecake you can make—it takes only fifteen minutes to assemble and one hour to bake. Although rich, this cake is lighter than traditional cheesecakes because it calls for ricotta instead of cream cheese.

　　

Ingredients

makes one 9-inch cake

　　Unsalted butter, room temperature, for pan

　　3/4 cup sugar, plus more for pan

　　1 1/2 pounds fresh whole-milk ricotta cheese, puréed in a food processor until smooth

　　6 large eggs, separated

　　1/4 cup all-purpose flour

　　Finely grated zest of 1 orange or 2 lemons

　　1/4 teaspoon salt

　　

Step 1

Preheat the oven to 375°F. Generously butter and sugar a 9-inch springform pan. In a large bowl, whisk together the ricotta, egg yolks, flour, half the sugar (6 tablespoons), zest, and salt until combined; set aside.

　　

Step 2

Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on low speed until foamy. With the mixer on high speed, gradually add the remaining 6 tablespoons sugar, beating until whites are stiff and glossy, 3 to 4 minutes.

　　

Step 3

Using a rubber spatula, fold a third of the egg-white mixture into the ricotta mixture until combined. Gently fold in the remaining egg-white mixture until just combined. Pour into the prepared pan, and bake until the center is firm and the top is a deep golden brown, about 1 hour.

　　

Step 4

Transfer to a wire rack to cool 10 minutes. Place another wire rack on top of the pan, and invert the cake onto the rack to remove from pan. Reinvert cake and cool completely, top side up. This cheesecake is best eaten the day it is baked but can be refrigerated, covered loosely with plastic wrap, for up to 3 days. Let sit at room temperature for 20 minutes before serving.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter