Ricotta Cheesecake

Ricotta cheesecake, or simply “ricotta cake” as it’s known around these parts, is a tricky dish to get right. This is a recipes for this fluffy textured Italian-style cheesecake that’s so popular.

Ricotta Cheesecake

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted

2 15-oz. containers whole-milk ricotta
1 Tbsp. plus 1 cup sugar
2 8-oz. packages cream cheese, room temperature, cut into cubes
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)

In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9 1/2-in. springform pan. Bake at 325° F for 12-14 minutes or until lightly browned. Cool.
Arrange rack in lower third of oven and preheat to 350°
Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.
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.

Ricotta Cheesecake
Ricotta Cheesecake

Recipe adapted Gina DePalma Babbo New York City
Photograph by Flickr user Rowena

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