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Tiramisu Ricotta Cheesecake

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Tiramisu Ricotta Cheesecake

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Tiramisu Ricotta Cheesecake

4 eggs, separated
½ cup agave nectar*
1 ¾ cup ricotta cheese
½ cup mascarpone cheese
zest of one lemon
2 tablespoons all purpose flour
7 ladyfingers
½ cup freshly brewed espresso coffee
¼ cup amaretto

Preheat the oven to 375°F. Prepare a 9-inch cake tin.
In a small bowl, place the ladyfingers and then pour over the coffee and amaretto liquer.
In another bowl, whip up the egg yolks and agave nectar. Add the ricotta, mascarpone, flour, and lemon zest.
In another bowl, whip up the egg whites with a pinch of salt until they hold stiff peaks.
Fold the 1/3 of the egg whites into the egg yolk batter until well incorporated, and then incorporate the rest in two more additions.
Break up the ladyfingers and fold into the batter. Pour batter into the cake tin and bake for 45 minutes.
Remove from oven and let cool. Run a knife around the edge of the cake tin to loosen the edges, and then refrigerate until cold before serving.

*Agave nectar is a healthy sweetener derived from the Agave plant (the same one as tequila). You can find it at health food stores and organic supermarkets quite easily.


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