Sunday, May 29, 2016
LEMON RICOTTA CHEESECAKE
This delicious cheesecake is light because of the ricotta cheese and creamy because of the cream cheese. There is no need to bake it in a water bath and you can put all of the cake ingredients into a food processor, almost all at once. It comes out perfect every time. This is a wonderful dessert to serve after a Sunday dinner.
2 (15 oz/450 g) containers whole milk ricotta cheese, preferably organic
1 T (15 ml) unsalted butter, slightly softened
1 T (15 ml) sugar
2 T (30 ml) unseasoned dry breadcrumbs or matzo meal
2 (8 oz/250 g) packages cream cheese, room temperature, cut into cubes
2 large eggs
1 cup (250 ml) granulated sugar
¼ cup (60 ml) all-purpose flour
3 T (45 ml) fresh lemon juice
Grated zest of one medium lemon
2 t (10 ml) pure vanilla extract
Pinch sea salt or kosher salt
Put ricotta in a large fine-mesh strainer set over a bowl and let drain for 30 minutes.
Every once in a while, gently press the ricotta with a large spoon to help release the
Preheat oven to 350 F (180 C) degrees.
Butter an 8 to 9-inch (20 to 22.5 cm) spring form cake pan.
Mix the 1 tablespoon of sugar and breadcrumbs in a small bowl; sprinkle over
buttered pan bottom to coat. Tap out excess crumbs.
Spoon ricotta into the bowl of a food processor fitted with the blade and purée for a few
Add cream cheese and eggs and purée a few more seconds.
Add the remaining ingredients and purée, scraping down the sides occasionally, until
Scrape batter into the prepared pan.
Place on a baking sheet and bake cheesecake until golden brown and just set, about 1 hour and 20 minutes.
Transfer to a rack and let cool in pan.
Refrigerate uncovered until cool, about 4 hours.
Loosen cake by running a table knife around the edges.
Remove the cake pan sides and place on a serving plate.
You can also use a large thin spatula to remove the entire cake from the bottom of the cake pan and place on a serving plate.
Dust with powdered sugar and cut into wedges.