4 ounces orange liqueur or frozen orange juice concentrate
4 egg whites
Preheat the oven to 350 degrees. Have a 9-inch, ungreased springform pan ready.
In a medium bowl, mix the graham cracker crumbs with the butter. Press into the bottom of the pan and freeze.
In a large mixer bowl, beat the ricotta cheese, cream cheese and sugar on medium-high speed for 3 minutes. Add the egg yolks, one at a time, beating after each addition. Mix in the flour, salt, cream, orange zest and orange liqueur or orange juice concentrate.
In a clean bowl, whip the egg whites until firm. With a rubber spatula, fold the egg whites into the batter. Pour over the frozen crust.
Bake for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving. Serves 10 to 12.
Source: “125 Best Cheesecake Recipes”, George Geary, Robert Rose, Inc., 2002