Pumpkin ricotta Cake ✨

This pumpkin ricotta cake is better described as a blend between a cake and cheesecake. It’s not quite airy like a cake but more luscious and velvety, thanks to the ricotta, giving it the perfect creamy balance without the heaviness of a full cheesecake

Ingredients:
230 g drained ricotta (1 cup)
100 g pumpkin puree (about 1/2 cup)
120 g sugar (1/2 cup + 1 tbsp)
3 eggs
65 g cornstarch (1/4 cup + 3 tbsp)
1/2 tsp pumpkin spice or cinnamon
1/2 tsp baking powder

Instructions:
1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) springform pan with parchment paper.
2. In a large bowl, whisk the egg yolks and sugar together until light and creamy.
3. Add the well-drained ricotta cheese, pumpkin purée, and cinnamon to the egg yolk mixture. Mix until smooth and well combined.
4. Add in the cornstarch and baking powder, mixing until there are no lumps.
5. In a separate bowl, beat the egg whites until stiff peaks form.
6. Gently fold the whipped egg whites into the pumpkin-ricotta mixture in batches, being careful not to deflate the air from the egg whites.
7. Pour the batter into the prepared pan and smooth the top. Bake for about 55 minutes.
8. Let the cake cool a bit in the pan before removing. Slice and enjoy.

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