Roman Cheesecake

Ingredient

Method

1. CAKE RECIPE DIRECTIONS:
   Grease 10-inch springform pan with oil. Pat dough into bottom and 1 ¾-inches up side of pan. Prick all over with fork. Refrigerate for 30 minutes. Meanwhile, grate 1 tsp lemon zest and squeeze 1 tbsp juice from lemon. Set zest and juice aside.
   
   Using electric mixer, beat cream cheese until smooth; add 1/2 cup sugar, lemon zest and juice. Add ricotta and egg yolks. Beat until smooth; set aside.
   
   Preheat oven to 300°F. Using clean beaters and bowl, whip egg whites with salt, gradually adding remaining sugar, for 4 minutes or until egg whites hold peaks. Stir large spoonful of egg whites into reserved cheese mixture; add cheese mixture to egg whites, gently pouring down side of bowl, so that egg whites do not collapse, and folding carefully until combined.
   
   Place springform pan on heavy baking sheet; gently transfer batter to prepared pan. Cover loosely with foil. Bake for 60 minutes or until tester inserted in center comes out clean.
   
   Turn off oven and open the door. Leave the cheesecake in the oven for 1 hour. Transfer to rack and remove foil. Let cool completely. Refrigerate overnight.
2. SWEET PASTRY DOUGH RECIPE DIRECTIONS:
   On sheet of waxed paper, combine flour, cornstarch, baking powder and pinch of salt; set aside.
   
   In mixing bowl, combine olive oil, sugar, egg and lemon zest until smooth; add flour mixture until fully incorporated. Shape into smooth disk.