Ricotta Cheesecake

PUBLISHED ON: 05.15.2011
My husband came across this recipe in the May issue of Bon Appetit.  It reminded him of a cheese cake that his Italian grandmother used to prepare.  The most difficult part of this recipe was finding an 8-inch spring form pan.  After an extensive search of the house and three trips to different retail stores, this marvelous cheese cake was concocted.  
Ricotta Cheesecake
Recipe from Gina DePalma- New York City

2-15 ounce containers whole-milk ricotta
1 tablespoon unsalted butter, room temperature
1 tablespoon, plus 1 cup sugar
3 tablespoons unseasoned dry breadcrumbs
2-8-ounce packages cream cheese, room temperature, cut into cubes
2 large eggs
2 tablespoons salt-free matzo meal
1 tablespoon fresh lemon juice
2 teaspoon vanilla extract
1/8 teaspoon kosher salt
Powdered sugar (for dusting)
Special equipment: 8″-diameter springform pan with 2 1/2″-high sides.

Put ricotta in a large fine-mesh strainer set over bowl.  Drain for 30 minutes.
Arrange rack in lower third of oven and preheat to 350 degrees F.  Grease an 8″springform pan with 
2- 1/2″ high sides with butter.  Mix 1 tablespoon sugar and breadcrumbs in a small bowl.  Sprinkle over buttered pan to coat.  Tap out excess crumbs.
Transfer ricotta to a processor.  Puree for 15 seconds.  Scrape down sides of processor; puree until smooth.  Add cream cheese; puree until smooth.  Add the remaining sugar and all other ingredients; puree, 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.
Note: This cheesecake needs some form of starch to absorb the liquid in ricotta. Matzo Meal works best.


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