• 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.

Tips:

• This cake may be served alone or accompanied with fresh seasonal fruit, such as raspberries, strawberries, peaches or nectarines. Slice fruit (if necessary); place in a bowl and toss lightly with sugar. Cover and refrigerate for 1 to 2 hours before serving.
• In the wintertime, sliced navel or blood oranges (available in supermarkets in January or February) drizzled with caramel sauce are wonderful served with the cake, too.

Recipe Provided by Chef Sharon Sanders