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      Ricotta Cheesecake


      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 8-oz. packages cream cheese, room temperature, cut into cubes

      2 large eggs

      1 Tbsp. fresh lemon juice

      2 1/2 tsp. lemon zest

      2 tsp. vanilla extract

      1/8 tsp. kosher salt

      Powdered sugar (for dusting)

      Method of Preparation:

      1. Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.

      2. Arrange rack in lower third of oven and preheat to 350. Grease an 8" spring form 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.

      3. Transfer ricotta to a processor. Pure for 15 seconds. Scrape down sides of processor; pure until smooth. Add cream cheese; pure until smooth. Add the remaining sugar and all other ingredients; pure, scraping down sides occasionally, until smooth, about 30 seconds. Scrape batter into prepared pan.

      4. 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.

      5. To serve, wrap a warm towel around pan to release cake. Remove pan sides. Dust with powdered sugar. Cut into wedges.