Italian Style Ricotta Cheesecake
Description
Make this popular fluffy textured Italian style cheesecake for your next holiday or special day. It's not too sweet, but light and creamy.
Ingredients
Crust:
1-1/2 c. crushed vanilla wafers, about 45 wafers
1/4 c. butter, melted
Cheesecake:
30 oz. whole-milk ricotta
1 T. + 1 c. sugar
16 oz. cream cheese, room temperature, cut into cubes
2 large eggs
2 T. salt-free matzo meal
1 T. fresh lemon juice
2 1/2 t. lemon zest
2 t. vanilla extract
1/8 t. kosher salt
powdered sugar, for dusting
Directions
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Preheat oven to 325 degrees.
In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9 1/2-inch springform pan.
Bake 12-14 minutes or until lightly browned. Cool.
Arrange rack in lower third of oven; preheat to 350 degrees.
Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.
Transfer ricotta to a food processor; puree 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. Place batter into prepared pan.
Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to a rack; cool in pan. Cake will fall slightly.
Refrigerate uncovered until cool, about 3 hours; 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. Serve.