Torta di Ricotta

Ricotta Cake

In Italy, this cheesecake is always made the day it's served, but we found it was just as good the next day.

Special equipment: a 9- to 9½-inch (24-cm) springform pan

Instructions

• Put oven rack in middle position and preheat oven to 350°F.
• Blend yolks and sugar in a food processor until thick and pale, 15 to 30 seconds. Add ricotta, flour, mascarpone, zest, and cinnamon and blend until smooth, 15 to 30 seconds.
• Beat whites with salt in a large bowl using an electric mixer until they just hold stiff peaks. Pour ricotta mixture down side of bowl, then fold into whites gently but thoroughly.
• Slowly pour batter into buttered springform pan and bake in a shallow baking pan (to catch drips) until golden and center is springy to the touch, 35 to 45 minutes. Immediately run a flexible knife around edge of cheesecake (to minimize cracking). Transfer cake in pan to a rack to cool at least 30 minutes, then remove side of pan.
• Serve warm or at room temperature, dusted with confectioners sugar.

Cooks' note: Cheesecake can be made 1 day ahead and cooled, uncovered, then chilled, covered.