Almond Ricotta Cheesecake
A light yet creamy crustless cheesecake infused with almond and citrus, made with whipped egg whites for an airy texture. The addition of orange peel gives it a bright, aromatic finish — perfect when served after chilled.
Servings: 12
Preparation Time: 25 min
Bake Time: 65 min
Chill Time: 4½ hours
Ingredients:
- 16 oz ricotta cheese (whole milk)
- 16 oz mascarpone cheese (softened)
- 5 eggs, separated
- 1 teaspoon cream of tartar
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 8 tablespoons sugar, separated (2 tablespoons & 6 tablespoons)
- 2 tablespoons cornstarch
- ½ cup almond flour
- 1 cup orange peel, diced (candied or fresh)
Instructions:
1. Prepare the Oven and Pan:
- Preheat oven to 325°F (160°C). Grease and line a 10-inch springform pan with parchment paper.
2. Start Whipping the Egg Whites:
- In a standard mixer (or using a hand mixer with a clean bowl), begin whipping the 5 egg whites with 1 teaspoon cream of tartar on medium speed.
- Once foamy, gradually add 2 tablespoons of sugar, increasing the speed to medium-high until medium-stiff peaks form.
- While the egg whites are whipping, proceed with the next steps.
3. Prepare the Cheesecake Batter:
- In a large bowl, mix the ricotta and mascarpone cheese until smooth.
- Add the remaining 6 tablespoons of sugar, cornstarch, almond flour, nutmeg, cinnamon, vanilla extract, and almond extract, mixing until fully combined.
- Add the 5 egg yolks, one at a time, mixing after each addition.
- Fold in the diced orange peel.
4. Incorporate the Egg Whites:
- Once the egg whites reach medium-stiff peaks, gently fold them into the cheesecake batter in three additions, using a spatula. Be careful not to deflate the air.
5. Bake the Cheesecake:
- Pour the batter into the prepared 10-inch springform pan.
- Smooth the top and bake at 325°F (160°C) for 55–65 minutes, or until the edges are set and the center has a slight jiggle.
6. Cooling Process:
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 30 minutes.
- Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
7. Serve and Enjoy:
- Serve chilled, optionally dusted with powdered sugar, fresh fruit, or a drizzle of honey.