Cake - Ricotta Cheesecake with Peaches and Honey

By tinathorn

Ingredients

• 3/4 cup sugar, separated into 2 halves, plus more for sprinkling the pans
• 1 1/2 lbs fresh whole-milk mozzarella
• 1/2 peach, pitted and diced into small pieces
• 1/4 tsp cinnamon
• 1 tsp honey, plus more for drizzling
• 4 egg yolks 6 egg whites
• 1/4 cup gluten-free flour blend
• finely grated zest of 1/2 lemon
• 1/4 tsp salt
• butter for greasing pan
• 1 1/2 peach, sliced for garnish

Preparation

Step 1

Heat oven to 325 degrees Grease an 11′ springform pan with butter on the bottom and sides and sprinkle lightly with sugar Place fresh ricotta, diced peach, cinnamon and honey in a food processor and puree until creamy Beat egg whites in a stand mixer with whisk attachment on low until foamy. Add ½ of the sugar and gradually raise speed to high whisking until egg whites become stiff, white and glossy (about 3-4 mins). Meanwhile, whisk together ricotta, peach and honey mixture with egg yolks, gluten-free flour, remaining sugar, lemon zest and salt in a large bowl. Fold ⅓ of the egg whites into the mixiture using a rubber spatula until just combined. Gently fold in the rest until just combined. Pour batter into pan and bake at 350 until top is deep golden brown (about 25 minutes). Reduce temperature to 225 and continue to bake until center is firm (about an additional 35-40 minutes). Let stand for 20 minutes. Run a knife around the edge of the cake, release the sides and cool in the refrigerator at least 4 hours or overnight. Garnish with sliced peaches and drizzle honey all over the top of the cake.