Ricotta & Cream cheese Cheesecake

By scarlethawthorne

A cheesecake is not a thing to rush, and this patience applies to the time out of the oven, too. Plan to make a cheesecake at least a day before serving it. Cool the cake, then let it set up overnight in the refrigerator. A day, even two, and the flavors come into their own.

Ingredients

• 2 15-oz. containers whole-milk ricotta
• 1 cup sugar
• 2 8-oz. pkgs cream cheese, room temperature, cubed
• 2 large eggs
• 2 Tbsp. salt-free matzo meal
• 1 Tbsp. fresh lemon juice
• 2 1/2 tsp. lemon zest
• 2 tsp. vanilla extract
• 1/8 tsp. kosher salt

Details

Servings 6

Preparation

Step 1

Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes. Preheat to 350° and grease an 8" spring form pan with butter. Whip ricotta. Incorporate cream cheese, then add sugar and remaining ingredients until smooth. Scrape batter into prepared pan. Bake cheesecake until golden brown and set, about 1 hour 15 minutes. Transfer to a cooling in pan (cake will fall slightly). Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.