This light, ethereal cheesecake is perfect Passover fare.  In addition to
cream cheese, this Italian version includes sour cream for tang and ricotta for lightness.  The citrus zest is a must.  Cake meal easily replaces the traditional wheat flour.

Ingredients

• 1 lb. whole milk ricotta cheese
• 1 lb. sour cream
• 1 lb. cream cheese (or mascarpone)
• 1 ½ cups granulated sugar
• 1 stick sweet butter, melted
• Pinch of salt
• 3 large eggs
• ½ cup cake meal, divided
• 1 T freshly squeezed lemon juice
• 1 ½ T pure vanilla extract
• Finely grated zest from one orange and one lemon

Directions

1. Have all filling ingredients at room temperature.  Grease and coat with 2T cake meal the bottom and sides of a 9 X 3-inch springform pan.
2. In a stand mixer beat together ricotta, sour cream and cream cheese until
   well mixed.
3. Beat in sugar and then melted butter and pinch of salt.
4. Add eggs one at a time, beating well after each addition.
5. Add 6 T cake meal, lemon juice, vanilla, and zest, beating until
   completely mixed.
6. Transfer to prepared pan and bake in a preheated 300 degree oven for one
   hour.
7. Turn off heat and let cake stay in oven, door closed, for another hour.
8. Remove and let cake cool completely in pan, set on a wire rack.  Cover and refrigerate.  Remove sides of pan before serving and serve slightly chilled.

Raspberry Coulis

In a small saucepan, mash and heat ½ pint of fresh raspberries with 6 oz. raspberry preserves and 1 T Grand Marnier, stirring until syrupy. Strain syrup and mix with ½ pint fresh raspberries.  Serve with cheesecake.

Photo by sweetpaprika

Phyllis Kirigin is a resident of Croton-on-Hudson and is an avid cook and food blogger. She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at [email protected]