Ricotta Cheesecake

Ricotta Cheesecake
Ricotta Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    15 oz containers whole milk ricotta

  • 1

    T unsalted butter, room temperature

  • 1

    T plus 1 C sugar

  • 3

    T unseasoned dry breadcrumbs

  • 2

    8 oz packages cream cheese, room temperature

  • 2

    large eggs

  • 2

    T matzo meal

  • 1

    T fresh lemon juice

  • 2 1/2

    t lemon zest

  • 2

    t vanilla extract

  • 1/8

    t kosher salt

Directions

Put ricotta in a large fine mesh strainer set over a bowl. Drain for 30 minutes. Arrange rack in lower third of oven and preheat to 350. Grease an 8" springform pan with 2 1/2" high sides with butter. Mix 1 T. 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 hours 15 minutes. Transfer to a rack and let cool in pan (cake will fall slightly). Refrigerate uncovered until cool, about 3 hrs. 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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