• Zest and juice of 1 lemon
• 6 eggs, separated
• 175gr / 6oz sugar
• 500gr / 1lb 2oz ricotta cheese, brocciu, or faisselle
• Unsalted butter
• Flour

Heat oven to 180° / 325°F / Gaz 6.

Beat egg yolks, and sugar in bowl of electric mixer at high speed until thick, about 3 minutes.

Whisk cheese until smooth. Mix cheese with lemon juice and zest. Gradually incorporate cheese mixture into egg yolk mixture, beating on low speed.

Beat egg whites in bowl of an electric mixer at top speed until stiff. By hand, whisk 1/3 of egg whites into cheese mixture and combine thoroughly. Gently fold in remaining egg whites with rubber spatula. Do not overmix, but be sure that mixture is well blended and no streaks of white remain.

Pour batter into buttered and floured baking pan. Place pan in center of oven; bake until cheesecake is a deep golden brown, pulls away from sides of pan, and a toothpick inserted in center comes out clean, about 45 minutes.

Transfer to a rack to cool. Once cooled, cover cheesecake with plastic wrap; refrigerate. (The cake can be made 1 day in advance.)

To serve, sprinkle top with confectioners' sugar and garnish with fresh fruit.