Italian Style Ricotta Cheesecake
Recipes Cakes Desserts Holidays Vegetarian
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.