Ricotta Cheesecake

By LisaMK

I received this recipe as a gift from Bon appetit. I wanted to share them with everyone. Gina DePalma from NYC is the creator of this recipe.

Ingredients

• 2 15 oz ricotta containers
• 1 tbs unsalted butter, room temp
• 1 tbsp plus 1 cup sugar
• 3 tbs breadcrumbs, unseasoned
• 2 8 oz pkgs cream cheese, room temp and cubed
• 2 eggs
• 2 tbs matzo meal (salt free)
• 1 tbsp lemon juice
• 2 1/2 tsp lemon zest
• 2 tsp vanilla extract
• 1/8 tsp salt
• powdered sugar for dusting

Details

Servings 8
Preparation time 45mins
Cooking time 240mins

Preparation

Step 1

Place ricotta in large fine-mesh strainer set over a bowl. Let drain for 30 mins.

Preheat oven to 350 degrees. Grease 8" springform pan w/2 1/2" high sides with butter. Mix 1 tbs sugar and breadcrumbs in small bowl; sprinkle in pan to coat. Tap out excess.

Transfer ricotta to processor. Puree until smooth and scraping down sides. Add cream cheese; puree until smooth. Add the remaining sugar and all other ingredients; puree, while scraping sides. Scrape butter into prepared pan.

Bake cheesecake until golden brown and just set, about 1 hour 15 mins. Transfer to a rack and let cool in pan. Center will fall slightly. Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.

To serve, wrap a warm towel around pan to release cake. Remove pan sides. Dust will powdered sugar. Cut into wedges.