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Ricotta Cheesecake

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Ricotta Cheesecake

Ingredients

  • unsalted butter, room temperature, for pan
  • 3/4 cup sugar, plus more for pan
  • 1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth
  • 6 large eggs, separated
  • 1/4 cup all-purpose flour
  • finely grated zest of 1 orange or 2 lemons
  • 1/4 teaspoon salt
  • citrus-vanilla compote
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