RICOTTA CHEESECAKE

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Ricotta Cheesecake image

Provided by Melissa Roberts

Categories     Dessert     Ricotta     Lemon     Family Reunion     Cinnamon     Shavuot     Potluck     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

3 tablespoons finely crushed amaretti (crisp Italian macaroons) or plain fine dry bread crumbs
2 pounds fresh ricotta at room temperature 30 minutes
6 large eggs at room temperature 30 minutes
2/3 cup sugar
1/4 cup all-purpose flour
1 1/2 teaspoons grated lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
Equipment: an 8-inch springform pan

Steps:

  • Preheat oven to 325°F with rack in lower third.
  • Lightly butter pan and coat with cookie crumbs, leaving any loose crumbs distributed over bottom of pan.
  • Whisk together remaining ingredients and pour into crust.
  • Bake until puffed and golden but center is still slightly wobbly, about 1 1/2 hours.
  • Cool in pan on a rack (cake will sink a little).
  • Serve cheesecake warm or at room temperature.

*** Explore more Ricotta Cheesecake Recipes »

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