A crustless, light-textured pumpkin cheesecake made with ricotta cheese.
7 large egg whites
3 (8-ounce) cartons ricotta cheese
2 large egg yolks
1 cup granulated sugar
1 1/2 tablespoons vanilla extract
1 1/2 cups pumpkin purée
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
Powdered sugar for sprinkling
- Preheat oven to 350°F (175°C). Generously grease and flour an 8-inch springform pan. Set aside.
- Beat the egg whites until stiff and set aside.
- Mix the ricotta cheese with the egg yolks, sugar, pumpkin, vanilla, pumpkin pie spice and baking powder; mix well. Fold in the egg whites. Pour into prepared springform pan.
- Bake for 50 minutes to 1 hour, or until wooden pick inserted in center comes out clean. Should have a soufflé like texture. Let cool at room temperature. Refrigerate overnight, remove sides and serve.
Makes 8 to 10 servings.