Lemon-Lime Ricotta Cheesecake
3/4 cup butter, softened
1/3 cup sugar
1 large egg
2 teaspoons vanilla
2 cups flour
5 large egg whites
1 large lemon
1 8 ounce cream cheese, softened
1 cup sugar
1 32 ounce whole-milk ricotta cheese
Prepare crust: In large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat 3 minutes or until light and creamy, scraping bowl occasionally with rubber spatula. Reduce speed to medium; beat in egg, then vanilla until blended. With spoon, stir in flour and 1/4 teaspoon salt until dough begins to form. With hands, press dough together; shape into disk. Wrap disk in plastic wrap and refrigerate 30 minutes or overnight.
Preheat oven to 350 degrees. Grease 13x9" baking ndish. If dough has been chilled overnight, let stand at room temperature 30 minutes to soften slightly before patting into dish. With fingertips, press dough evenly onto bottom and 1 1/2 inches up sides of prepared dish. Prick dough all over with fork. Bake 27-30 minutes or until golden.
While crust is baking, being filling: In medium bowl, with wire whisk, beat egg whites until foamy. Spoon 1 tablespoon egg white into cup; set remaining egg whites aside.
Remove baking dish from oven; brush crust lightly with egg white in cup. Cool crust in dish on wire rack.
Reset oven to 400 degrees. While crust is cooling, complete lemon-lime filling. Frm lemon and lime, grate 1 teaspoon peel each. In large bowl, with mixer at low speed, beat cream cheese, sugar and lemon and lim peels until blended. Increase speed to high; beat 2 minutes or until creamy. Reduce speed to low. Add ricotta and remaining egg whites and beat until just blended.
Pour ricotta mixture into crust, making sure to scrape any peel on beaters into batter. Bake for 30-35 minutes (cheesecake will jiggle slightly). Cool completely in dish on wire rack. Cover and refrigerate cheesecake at least 6 hou