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Ricotta Cheesecake



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  • 2 15 oz. containers whole-milk rocotta
  • 1 Tbsp. unslated butter, room temperature
  • 1 Tbsp. plus 1 cup sugar
  • 3 Tbsp unseasoned dry breadcrumbs
  • 2 8 oz. packages cream cheese, room temp, cut in cubes
  • 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
  • powdered sugar for dusting
  • 8 " inch diameter springform pan with 2 1/2 inch high sides


Preparation time 60mins
Cooking time 720mins


Step 1

Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.

Arrange a rack in lower third of oven and preheat oven to 350* degrees. Grease an 8" inch spring form with 2 1/2 inch sides with butter. Mix 1 Tbsp sugar and breadcrumbs in a small bowl, sprinkle over buttered pan to coat. Tap out excess crumbs.
Transfer ricotta to a processor. Puree for 15 seconds. Scrape down sides of processor; puree until smooth. Add cream cheese; puree until smooth. Add the remaining sugar and all other ingredients; puree, scraping down sides occasionally; until smooth, about 30 seconds. Scrape batter into prepared pan.

Bake cheesecake until golden brown and just set, about 1 hour and 15 minutes. Transfer to a rack and let cool in pan (cake 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 with powdered sugar and cut into wedges.


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