2                    Lemons -- grated zest only
   6       lg           Eggs -- separated
     2/3   c            Sugar
   2       ts           Vanilla extract
   2       lb           Whole-milk ricotta
                        Unsalted butter
                        Flour for pan
                        Confectioners' sugar
                        Fresh fruit -- garnish
  1. Heat oven to 325'F. Blanch lemon zest in boiling
  water briefly and plunge into cold water; drain well.
  Beat egg yolks, sugar and vanilla extract in bowl of
  electric mixer at high speed until thick and
  lemon-colored, about 3 minutes.
  2. Cream ricotta cheese in food processor fitted with
  metal blade until smooth. Gradually incorporate
  ricotta and lemon zest into egg yolk mixture, beating
  on low speed. Beat until smooth.
  3. Beat egg whites in bowl of an electric mixer at top
  speed until stiff but not dry. 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.
  4. Pour batter into buttered and floured 9-inch
  springform 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 1 hour and 30 minutes. Transfer
  to a rack to cool.
  5. Once cooled, cover cheesecake with plastic wrap;
  refrigerate. (The cake can be made 1 day in advance.)
  To serve, release sides of springform pan, leaving
  cheesecake on pan base. Sprinkle top with
  confectioners' sugar and garnish with fresh fruit.
  Source: Patricia Wells at Home in Provence" (printed
  in the Chicago Tribune, February 26, 1997)