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Baked Ricotta Cheesecake

This citrussy cake is not only crustless, it is also flourless! It is also quick and easy to make.

6 extra large eggs, separated
250 ml sugar
600 g ricotta cheese
10 ml baking powder
5 ml salt
rind and juice of one orange

  1. Pre-heat the oven to 180 ° C.
  2. Grease a 30 cm quiche dish or a 25 cm spring form cake tin with non-stick cooking spray.
  3. Separate the eggs and transfer the egg whites to a medium mixing bowl. Set it aside.
  4. Combine the egg yolks and sugar in a mixing bowl and beat until light yellow in colour. Set it aside.
  5. Combine the ricotta, baking powder, salt and orange juice in the bowl of a food processor and process until combined.
  6. Transfer the ricotta mixture to the bowl with the egg mixture and mix well.
  7. Add the orange zest and mix well.
  8. Beat the egg whites with an electric hand mixer until the stiff peak stage. Be careful not to overbeat the egg whites.
  9. Use a large metal spoon and stir a third of the egg whites into the batter to lighten the mixture.
  10. Add the rest of the egg whites and fold it into the batter until everything is well mixed.
  11. Pour the mixture into the prepared dish and bake for 40 to 45 minutes until golden in colour and set.
  12. Set the cake aside for a few minutes before slicing.

Substitute the orange for naartjie or lemon juice and zest.