Ricotta Cake with Nuts and Lemon

This is a lighter, airier, more delicate version of cheesecake. If you’re a fan of ricotta cheese, as I am, you’ll love this.

Serves 8.

2 pounds skim-milk ricotta cheese
½ cup finely ground gingersnaps, molasses cookies, graham crackers, toasted bread crumbs, or lightly toast hazelnuts, pecans, or walnuts, or a combination of any of the above
5 large egg yolks, beaten, at room temperature
1 teaspoon finely chopped lemon zest
½ cup sugar
1¼ teaspoons vanilla extract
Honey, for drizzling

1. Line a small colander with muslin or a strong paper towel. Add the ricotta and place the whole thing over a bowl. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24.

2. Preheat the oven to 325 degrees.

3. Lightly butter a 9- or 10-inch springform pan and the line the pan with the ground cookie crumbs and/or nuts.

4. Place the drained ricotta, egg yolks, lemon zest, sugar, and vanilla extract in a bowl and mix until smooth. Pour into the prepared pan. Transfer the pan to the oven and bake until the top is slightly golden and tiny bubbles start to appear on the surface, about 35 minutes. Do not overbake.

5. Set the cake aside until it starts to pull away from the sides of the pan, about 10 minutes.

6. Remove the pan sides and let the cake cool. Cover and refrigerate at least 4 hours and up to 24.

7. Serve drizzled with honey.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)