Two 15-ounce containers whole-milk ricotta cheese
2 teaspoons grated lemon zest
Confectioners' sugar for dusting
- Preheat the oven to 325 levels. Spray the springform pan with cooking spray. Separate the eggs, placing the whites within the large bowls and also the yolks within the work bowl of the mixer.
- Add some sugar and vanilla towards the work bowl from the mixer and process until thick and lightweight yellow, about one minute. Add some ricotta and zest and process until smooth, another thirty seconds. Scrape the mix in to the other large bowl.
- Beat the whites on high-speed using the mixer until they hold stiff peaks. Fold the whites in to the ricotta mixture and scrape in to the prepared pan, smoothing the very best using the spatula.
- Bake before the cake is deep golden brown and also the sides start to pull from the pan, about one hour and twenty minutes. Transfer towards the rack to allow awesome completely. Cover with plastic wrap and refrigerate until serving, a minimum of 6 hrs and as much as one day. For everyone, release the edges from the springform pan, dust with confectioners' sugar while using strainer, and reduce wedges.
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