Ricotta Cheesecake

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Will need and 8 inch diameter spring form pan with 2 1/2 " high sides

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  • 8

Ingredients

  • 2 15-oz containers whole-milk ricotta
  • 1 T unsalted butter, room temperature
  • 1 T plus 1 cup sugar
  • 3 T. unseasoned dry breadcrumbs
  • 2 8-oz packages, room temperature, cut in cubes
  • 2 large eggs
  • 2 T. salt-free matzo meal
  • 1 T. fresh lemon juice
  • 2 1/2 T lemon zest
  • 2 t. vanilla extract
  • 1/4 t. kosher salt
  • Powdered sugar (for dusting)

Preparation

Step 1

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

Arrange rack in lower third of oven and preheat to 350 degrees. Grease and 8" springform pan with 2 1/2" sides with butter. Mix 1 T. sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crut.

Transfer ricotta to a processor. Pulse 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. Cut into wedges.

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