Ricotta Cheesecake from Rome's Jewish Quarter

Instructions

Preheat the oven to 350ºF (176ºC). Use 1 tablespoon butter to coat the bottom and sides of a 9-inch springform pan and then dust the pan with the bread crumbs, tilting the pan to help the crumbs adhere to the sides.

In a large bowl with an electric mixer on medium-high, beat the egg yolks with the sugar, flour, salt, and cinnamon until creamy, about 5 minutes.

In a food processor, pulse or whir the ricotta, Grand Marnier, and zest until smooth.

Using a rubber spatula, fold the ricotta into the egg mixture until the batter is well mixed.

In another bowl, beat the egg whites with a whisk or an electric mixer fitted with a whisk until frothy. Add a little squeeze of lemon juice and continue to beat until the whites are stiff but not dry.

Fold 1/3 of the whites into the batter and then gently fold in the remaining whites in 2 batches. (Take care not to overmix, which could cause the batter to deflate.)

Pour the ricotta batter into the prepared pan. Bake the cheesecake until golden and firm to the touch, 40 to 50 minutes. If your cheesecake starts to turn a touch more golden than you prefer during baking, cover it loosely with foil.

Remove the cheesecake from the oven and place the pan on a wire rack to cool. (It will sink as it cools and it may crack. This is okay.) The cheesecake is best served warm or at room temperature. (Any leftovers can be stashed in the fridge although the cheesecake will lose a little flavor when muted by the cold.)

Dessert