Ricotta Cheesecake

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Martha Stewart

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Ingredients

Unsalted butter, room temperature, for pan

3/4 cup sugar, plus more for pan

1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth

6 large eggs, separated

1/4 cup all-purpose flour

Finely grated zest of 1 orange or 2 lemons

1/4 teaspoon salt

Citrus-Vanilla Compote

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