Ricotta Cheesecake

Unreal
Ricotta Cheesecake
Ricotta Cheesecake

PREP TIME

60

minutes

TOTAL TIME

720

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

720

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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