Ricotta Cheesecake

Name: Ricotta Cheesecake
Yield: Serves 8 to 10
Ingredients: 5 ounces (142 grams), amaretti cookies, processed in a food processor to uniformly fine crumbs (1 1/4 cups crumbs); 4 tablespoons, unsalted butter, melted, plus 1 tablespoon melted butter for greasing pan; 2 pounds (907 grams), ricotta cheese, drained overnight (see note above); 4 , large eggs, separated; 3/4 cup, sugar (5 1/4 ounces/149 grams); 1/4 cup, light rum; 1 tablespoon, unbleached all-purpose flour; , grated lemon zest (from 1 lemon); 1/8 teaspoon, table salt; 2 teaspoons, vanilla extract

Desserts or Baked Goods
Cheese
Cakes

Well-made ricotta cheesecake is light and delicate, but poorly made versions suffer from a grainy, wet consistency. Could we smooth out this classic Italian recipe?

SERVES 8 to 10

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