ricotta cheesecake.

I completely and totally over baked this cheesecake. All the moisture had been sucked out. I of course still ate it. It wasn't inedible, just not great. I could tell it would be great with a little less oven time. 

3/4 cup (150g) sugar

1 1/2 lbs (680g) whole milk ricotta

6 eggs, separated

1/4 cup (31g) AP flour

1/4 tsp salt

Oven 375F. 9inch springform pan (3inch deep) lined with parchment. I used a two shallow 7 or 8inch shallow square pans because thats what I had.

Whisk the ricotta, yolks, flour, 6 tbsp (75g) sugar and salt together in a large bowl. Set aside. 

In a stand mixer, whisk the egg whites on low until foamy. Then turn speed to high and slowly add in the remaining 6 tbsp (75g) sugar. Continue whisking on high until stiff, glossy peaks. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.

Pour into prepared pan(s) and bake for 45-60 minutes, depending on pan size. You are looking for the center to just to be set and the edges just starting to turn golden. If it's as dark as mine, you might have gone too far...

Let cool on a wire rack for 10 mines, then remove from pan and let cool on the rack completely.