Sunday, May 29, 2016


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.

Serves 8

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