Ricotta Cheesecake

By LRay

Recipes + Menus | recipes

Ricotta Cheesecake
"This cheesecake needs some form of starch to absorb the liquid in ricotta. I found matzo meal works best."—Gina DePalma

8-10 servings

Recipe by Gina DePalma, Babbo, New York City

Photograph by Romulo Yanes

May 2011

Ingredients

• 2 2
• 15-oz. containers whole-milk ricotta
• 1 Tbsp.
• unsalted butter, room temperature
• 1 Tbsp.
• plus 1 cup sugar
• 3 Tbsp.
• unseasoned dry breadcrumbs
• 2 2
• 8-oz. packages cream cheese, room temperature, cut into cubes
• 2 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)

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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 Tbsp. sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.

Transfer ricotta to a processor. Purée for 15 seconds. Scrape down sides of processor; purée until smooth. Add cream cheese; purée until smooth. Add the remaining sugar and all other ingredients; purée, 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 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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Restaurant Desserts Slideshow.