Flour Head Bakery’s Nectarine Italian Cheesecake

Nectarines are a great source of vitamins A and C, beta-carotene and potassium, which makes up for me eating this Italian Cheesecake for my shift meal last weekend. Try Mahasti’s recipe with your favorite jam and share your pics with us. For more Flour Head Bakery recipes and wonderful dinner possibilities, keep an eye on our blog for updates and more!

2 3/4 cups Ricotta Cheese

3 egg whites

1/3 cup sugar

One 9” prepared graham cracker crust

Nectarine jam or jam of choice

Preheat oven to 350 degrees.

Beat egg whites in a bowl of a stand mixer or with a handheld mixer until foamy.  With the mixer running, gradually stream in the sugar.  Continue beating the egg whites until they are light and fluffy and hold a stiff peak.

In a medium bowl, with a fork, fluff the ricotta cheese.  Gently fold in the egg whites.  When the egg whites are fully incorporated into the cheese, pour the mixture into the prepared pie crust.  Bake for 30 – 40 minutes or until cheesecake is set (when you tap the pan, it moves as a whole and does not jiggle in the middle).  Remove the cheesecake from the oven and allow the cheesecake to cool.  Top with Nectarine jam, or your jam of choice.  Serve at room temperature or, chill 6 hours or overnight, and serve cold.