My grandmother used to make a Farmer’s cheese or cottage cheesecake when I was growing up.

It was her “not fancy”, always good with a cup of coffee, cake.

I have yet to try these versions but decided to start first with ricotta cheese since that was what I had in my fridge!

This cake was wonderful and whipping the egg whites makes it especially light and delicious.

Lemon zest or even lavender is a lovely flavor note.

I plan to experiment with herbs and other flavors such as almond, orange or even rose.

I used a 9 inch spring form pan for this recipe.

I also used Nilla Wafers with pecans and butter for the crust.

I ballparked the amount for the 9 inch pan.

Ingredients:

6 Large eggs
2/3 cups sugar
2 tspn vanilla
2 15 oz containers whole milk ricotta cheese
2 tspn grated lemon zest

Method:

Preheat oven to 325 fahrenheit

seperate eggs

place yolks in mixer

and sugar and vanilla to yolks in mixer

Add ricotta cheese and zest and mix for 30 seconds

Beat egg whites until stiff

fold into the ricotta cheese mixture

pour mixture into greased pan

Bake until golden, approximately 1 hour and 20 minutes.

Let cool at least 6 hours before serving

I serve this was honey!