FRESH RICOTTA CHEESECAKE

By BobD

Ingredients

• 6-8 SERVINGS
• This simple recipe relies solely on the fresh ricotta--do not use commercial.
• 3 tablespoons finely crushed amaretti (crisp Italian macaroons) or plain fine dry bread crumbs
• 2 lb fresh ricotta at room temperature 30 minutes
• 6 large eggs at room temperature 30 minutes
• 2/3 cup sugar
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons grated lemon zest
• 4 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon
• EQUIPMENT: an 8-inch springform pan

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 325F with rack in lower third.

Lightly butter pan and coat with cookie crumbs, leaving any loose crumbs distributed over bottom of pan.

Whisk together remaining ingredients and pour into crust.

Bake until puffed and golden but center is still slightly wobbly, about 1 1/2 hours.

Cool in pan on a rack (cake will sink a
little).

Serve cheesecake warm or at room temperature.

COOKS NOTES:

Ricotta cheesecake is best eaten the day it is made but can be made 1 day ahead and kept at cool room temperature.

HOMEMADE FRESH RICOTTA

MAKESA BOUT 2 CUPS

2 qt whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice

EQUIPMENT: cheesecloth

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and 1/2 tsp salt to a rolling boil in a 6-qt heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice.

Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes.

Pour into lined sieve and let drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.