Lemon Ricotta Cheesecake
recipe slightly adapted from Epicurious Italy
2-15oz. containers of whole milk ricotta cheese
1 Tablespoon unsalted butter, at room temperature
1 tablespoon + 1 cup sugar
3 tablespoons unseasoned dry breadcrumbs
2 8-0z. packages of cream cheese, at room temperature and cut into cubes
2 large eggs
2 tablespoon finely crushed water crackers or salt-free matzo meal
zest of 1 and 1/2 lemons
2 tablespoons fresh lemon juice
2 teaspoon vanilla extract
pinch of kosher salt
confectioners’ sugar for dusting
First place your ricotta cheese in a fine mesh strainer set over a bowl and drain for about 30 minutes.
Next, arrange oven racks so they are in the lower third of your oven. Pre-heat your oven to 350F and coat your 9 inch spring-form pan with butter. In a small bowl, mix together 1 tablespoon of sugar with the breadcrumbs. Sprinkle the breadcrumbs over the greased pan and shake out the excess crumbs.
Using a food processor, puree the ricotta for about 15 seconds. Scrape down the sides with a rubber spatula and puree until smooth. Add softened and cut cream cheese and puree until smooth. Add the sugar, eggs, crushed water crackers, lemon zest, lemon juice, vanilla extract and salt; puree until very smooth. Scrape down the sides and puree for another 30 seconds. Pour batter into prepared pan.
Bake cheesecake until golden brown and just set, about 1 hour and 20 minutes. (It should wiggle a bit, but will firm up as it cools.) Check it at an hour and then every 5 minutes after, until finished.
Transfer to a wire rack and cool in pan. Your cake will fall slightly and that is ok! Refrigerate uncovered until cool, about 3 hours or so. Cover with plastic wrap and chill overnight.
When ready to serve, remove ring from spring-form pan and dust with confectioners’ sugar. The cake will last covered and chilled for 3 days. Enjoy!
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