Ricotta Chesecake
- Ready In:
- 2hrs
- Ingredients:
- 12
- Yields:
-
1 cheesecake
- Serves:
- 12
ingredients
- 30 ounces ricotta cheese (containers of whole milk ricotta)
- 1 tablespoon unsalted butter (room temperature)
- 1 tablespoon sugar, plus
- 1 cup breadcrumbs
- 3 tablespoons breadcrumbs
- 16 ounces cream cheese (Philly please, cubed and room temperature)
- 2 large eggs
- 2 tablespoons matzo meal
- 1 tablespoon lemon juice
- 2 1⁄2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- 1⁄8 teaspoon kosher salt
directions
- Special equipment: 8 inch round spring form pan with 2 1/2 inch high sides.
- Put ricotta in fine mesh strainer set over bowl drain for 30 minute.
- Arrange rack in lower 1/3 of oven and preheat to 350 degrees. Grease a 8 inch spring form pan with 2 1/2 inch sides with butter. Mix 1 Tablespoon sugar and bread crumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.
- Transfer ricotta to a processor. Purée for 15 seconds. Scape down sides of processor; purée until smooth. Add cream cheese; purée until smooth. Add remaining sugar and all other ingredients; purée scrapping 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 rack and let cool in pan without moving(cake will fall slightly). Refrigerate uncovered until cool at least 4 hours or chill over night. To serve, wrap a warm towel around pan to release cake. Remove pan sides. dust with powered sugar. Cut into wedges.
- Note: I use parchment paper to cover disk and sides of spring form pan follow instructions for greasing pan with butter.Put parchment paper over disk then lock into place cut 2 1/2 inch stripes for the sides and be sure to grease the sides so the parchment adheres well before putting around the sides before adding the batter.
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RECIPE SUBMITTED BY
oilpatchjo
Canada
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food! </p>