YIELD: 1 (9-INCH) SPRINGFORM CHEESECAKE / 12 SERVINGS
½ cup ricotta cheese, room temperature
6 ounces goat cheese, room temperature
12 ounces cream cheese, room temperature
½ cup mascarpone cheese, room temperature
½ cup sour cream, room temperature
¾ cup granulated sugar, divided
1 tablespoon cake flour
1 teaspoon lemon zest
3 large egg whites, room temperature
4 large egg yolks, room temperature
1. In the bowl of a food processor fitted with the “S” blade, combine the ricotta and goat cheeses and shear them until they are smooth. Transfer to a small mixing bowl.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming and mix for 1 minute more.
3. Add the sheared ricotta and goat cheeses and the mascarpone cheese to the bowl of the stand mixer and mix on low speed for 1 minute, until well blended and smooth. Scrape down the sides and bottom of the stand mixer bowl and continue beating on low speed for 1 minute more, until the mixture is smooth and creamy.
4. In a separate medium mixing bowl, combine ½ cup of the sugar with the cake flour. Stir until well combined.
5. Add the contents of the medium mixing bowl to the bowl of the stand mixer and beat on low speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on low speed for 1 minute more, until the mixture is smooth and creamy.
6. Place the lemon zest on a clean cutting board and sprinkle 1 teaspoon of the granulated sugar over it. Work the sugar into the zest using a spatula or the back of a spoon. Add the sugared zest to the bowl of the stand mixer and beat on low speed for 1 minute, until just combined. Remove the bowl from the stand mixer and set aside.
7. Replace the paddle attachment with the whisk attachment and fit the mixer with a clean, dry bowl. Add the egg yolks and 2 tablespoons of the sugar to the bowl of the stand mixer and whisk for 3 to 4 minutes, until the yolks are light in color and the mixture holds its shape. Transfer the whipped egg yolks to a small mixing bowl, cover with plastic, and set aside.
8. Wash and dry the mixing bowl and whisk attachment. Add the egg whites to the bowl and whisk them for about 2 to 3 minutes, until frothy. Gradually add the remaining 2 tablespoons of the sugar and continue whisking for about 2 minutes, until soft peaks form. Transfer the whipped egg whites to a small mixing bowl, cover with plastic, and set aside.
9. Using a spatula, gently fold the whipped egg yolks into the bowl containing the cheese mixture. Gently mix on low speed until the ingredients are just incorporated. Do not overmix.
10. Using the same spatula, gently fold the whipped egg whites into the bowl containing the cheese mixture. Gently mix on low speed until the ingredients are just incorporated. Do not overmix. The batter should be very light and airy.
