Ricotta Cheesecake with Raspberry Coulis

By Hklbrries

Ingredients

• For the crust:
• 5 ounces (about 9 whole) graham crackers
• 5 tbsp butter, melted
• 1/3 cup sugar
• 1/4 tsp salt
• For the cheesecake:
• 2 (8 ounce) packages cream cheese, at room temperature
• 1 (12 ounce) container ricotta cheese, at room temperature
• 1 1/2 cups sugar
• 1 lemon, zested
• 3/4 tsp vanilla
• 4 large eggs
• For the raspberry coulis:
• 2 pints fresh raspberries
• 1 lemon, juiced
• 2 to 3 tbsp honey
• 2 tbsp water

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 F.

Wrap the outside of a 9-inch springform pan with 3 layers of aluminum foil.

Finely grind the graham crackers in the food processor, and then drizzle in butter until mixture resembles sand. Add sugar and salt and pulse to combine.

Evenly press crust onto the bottom (not the sides) of the prepared springform pan. Bake until the crust is golden, about 15 minutes. Cool completely.

Blend together the cream cheese and ricotta in a clean food processor bowl until smooth. Add in sugar, lemon zest, vanilla and eggs, one at a time, until smooth.

Scrape down sides of the bowl to be sure everything is well combined. Pour mixture over the crust and carefully place springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come two-thirds of the way up the springform pan. Bake until the cheesecake is mostly set, but moves slightly when pan is gently shaken, about 1 hour and 5 minutes. Cool cheesecake and then refrigerate for 8 hours, preferably overnight. If the cheesecake doesn't sit in the fridge long enough, it won't set and it will not hold when cut.

While the cheesecake is cooking, blend the raspberries, lemon juice, and honey, adding water to thin if necessary. Run mixture through a sieve to strain out the seeds and chill until ready to use.

Carefully lift the sides of the springform pan away from the cheesecake. Dip a sharp knife in hot water, then wipe it off and carefully cut the cheesecake. Serve drizzled with raspberry coulis.