Ricotta Cheesecake with Lemon Drizzle and Pine Nuts

Ingredients:

• 3 tbsp pine nuts
• 6 large eggs, separated
• 3/4 tsp cream of tartar
• 1/3 cup + 1 tsp granular sugar substitute
• 2 tsp vanilla extract
• 1 (32 oz.) container part-skim ricotta cheese
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice

Makes 12 Servings

1. Position rack in the middle of the oven and heat oven to 275 F. Lightly coat a 9-inch sprigform pan with cooking spray. Spread pine nuts on a baking dish andtoast until lightly golden, about 10 minutes. Cool. increase oven to 325 F.
2. In a large metal bowl, ith an electric mixer on 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 large bowl, beat egg yolks, 1/3 cup of the sugar substitute, and vanillafor 1 minute. Add ricotta and zest and bat on high until smooth.
4. Gently fold in one-third of the whites into the yolk mixture, then add the resst of the whites and gently fold until well combined. Pour battr into pan, place pan on baking sheet, and bake until cake is golden and mostly set, about 1 hour and 10 minutes. Remove cake from oven and cool on a rack for 20 minutes.
5. Combine lemon juice and remaining 1 tsp sugar substitute in a saucepan; bring to a simmer over low heat. Remove from  heat and gently brush  the surface of the cooled cake with 2/3 of the lemon mixture; drizzle the remaining mixture into the cracks. Sprinkle the top with pine nuts. Cool cake completely, then run a knife around the edge before releasing from the pan. Chill, loosely covered, for 4 hours or over night. Serve chilled.

 

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. Cheesecake is a traditional Italian dessert where you can here an opera singer in the background while it melts in your mouth and cleanses your palate. This particular cheesecake is unlike the traditional dense, creamy American cheesecake but  is devilishly citrusy and quite delicious. Mario Batali would be very happy with this dessert. This dessert will make you feel like springtime in Rome, I guarantee.