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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 16 |
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A recipe for a light and airy cheesecake that I've been wanting to try for a very long time. From the New York City Marathon Cookbook and submitted for Zaar World Tour II. Update 10.18.06: Amount of salt reduced and recipe instructions reworded. Ingredients:
1/2 cup sugar |
1/4-1/2 cup butter |
1 egg, slightly beaten |
1 cup flour |
1 teaspoon baking powder |
2 teaspoons cinnamon |
1/2 teaspoon salt |
4 eggs, separated |
1/2 cup sugar |
1 lb part-skim ricotta cheese |
1 cup low-fat sour cream |
2 tablespoons flour |
1/2 teaspoon salt |
2 tablespoons fresh-squeezed orange juice |
2 teaspoons vanilla |
1/4 cup oatmeal |
1 teaspoon cinnamon |
Directions:
1. Cream together sugar and butter; stir in egg; combine flour, baking powder, cinnamon, and salt; add to butter mixture; mix to form a soft dough; reserve a half cup dough to be used later for topping; refrigerate the remaining dough.
2. In a medium-sized bowl, whip egg whites until stiff; combine egg yolks, sugar, ricotta cheese, sour cream, flour, salt, orange juice, and vanilla in a large bowl and beat until smooth; gently fold in whipped egg whites.
3. Press chilled dough evenly into a 10 springform pan that has been lightly sprayed with no-stick cooking spray; pour filling over crust; combine reserved dough with oatmeal and cinnamon; crumble this topping evenly over filling.
4. Bake at 350° for 45-60 minutes or until a knife inserted near center of cheesecake comes out clean.
5. Cool cheesecake on rack; cover and refrigerate to chill thoroughly; just before serving remove sides of springform pan and transfer cheesecake to serving platter.
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