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
- 8
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)
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.
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