Baked Ricotta

Baked Ricotta

18 ounces (2 1/4 cups) ricotta cheese
2 large egg whites, lightly beaten
 1/4 teaspoon dried oregano
Finely grated zest of 1 lemon
Salt and freshly ground black pepper
Vegetable oil for greasing pan.

Heat oven to 350 degrees. In a mixing bowl, combine ricotta, egg whites, oregano and lemon zest. Season to taste with salt and pepper. Lightly oil an 8-inch springform baking pan. Pour in ricotta mixture, and smooth surface.

Bake until ricotta is dry on top but not browned, about 30 minutes; it will have risen slightly but will remain a thin disk. Allow to cool slightly, and release from pan. Cut into wedges.