Ricotta Cheesecake With Lemon Drizzle and Pine Nuts

Prep time: 10 minutes | Cook time: 1 hour 20 minutes | Chill time: 4 hours or overnight | Serves: 12

Ingredients:

 

• 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

Directions:

 

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.