Dessert: Ricotta Cheesecake

MAKES ONE 9-INCH CAKE

This recipe includes superfoods such as:

Lemon

Health benefits of Ricotta Cheesecake

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Unsalted butter, room temperature, for pan
3/4 c. sugar, plus more for pan
1 1/2 lb. fresh whole-milk ricotta cheese, pureed in a food processor until smooth
6 large eggs, separated
1/4 c. all-purpose flour
Finely grated zest of 1 orange or 2 lemons
1/4 tsp. salt
Citrus-Vanilla Compote

Instructions

Preheat oven to 375 degrees F. Generously butter and sugar a 9-inch springform pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Serve with citrus-vanilla compote.

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