Ricotta Cheesecake

Directions

1. 1
   Preheat the oven to 325 degrees.
2. 2
   Spray the springform pan with cooking spray.
3. 3
   Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
4. 4
   Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute.
5. 5
   Add the ricotta and zest and process until smooth, another 30 seconds.
6. 6
   Scrape the mixture into the other large bowl.
7. 7
   Beat the whites on high speed with the mixer until they hold stiff peaks.
8. 8
   Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
9. 9
   Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes.
10. 10
    Transfer to the rack to let cool completely.
11. 11
    Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day.
12. 12
    To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.