Ricotta Cheesecake With Lemon Drizzle and Pine Nuts

This traditional Italian dessert is refreshingly light and delicately citrusy. You’ll find it’s quite unlike our dense, creamy American cheesecake, but no less delicious. (Phase 1)

Make-Ahead:Cheesecake is best made 1 day ahead and refrigerated.

• 3 tablespoons pine nuts
• 6 large eggs, separated
• 3/4 teaspoon cream of tartar
• 1/3 cup plus 1 teaspoon granular sugar substitute
• 2 teaspoons vanilla extract
• 1 (32-ounce) container part-skim ricotta cheese
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice

1. Position rack in middle of oven and heat oven to 275°F. Lightly coat a 9" springform pan with cooking spray. Spread nuts on a baking sheet and toast until lightly golden, about 10 minutes. Cool. Increase oven to 325°F.
2. In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
3. In a separate bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and zest, and beat on high until smooth.
4. Gently fold one-third of the white into the yolk mixture, then add the rest of the whites and gently fold until well combined. Pour batter into pan, place pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.
5. Combine lemon juice and remaining 1 teaspoon sugar substitute in a gently brush the surface of the cooled cake with two-thirds of the warm lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts.
6. Cool cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.

See all South Beach Diet Recipes