Ricotta Cheesecake

By sunriseko

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

Preparation

Step 1

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.