Ricotta Cheesecake
Source of Recipe
net
Ricotta Cheesecake
15-oz fresh whole milk ricotta, room temperature**
2 - 8-oz. packages cream cheese, room temperature (full fat)
1 cup white sugar
1 tbsp cornstarch
4 large eggs, room temperature
Zest of 1 lemon (2-3 tsp)
1 tsp vanilla extract
Preheat oven to 350F. Butter and flour a 9-inch round springform pan. Wrap the bottom in two layers of aluminum foil.
Place a deep pan, large enough to fit the springform pan, in the oven as it preheats and fill it with about one inch of water.
In the bowl of a food processor, combine ricotta and cream cheese and process until smooth. Add in sugar, whizzing for 2-3 minutes so the sugar dissolves in the cheeses, then add cornstarch. Add in the eggs one at a time, waiting until each is fully incorporated before adding the next one. Add lemon zest and vanilla and pulse until blended. Pour mixture into prepared pan.
Place pan into waterbath that has been heating in the oven. Bake for 65-75 minutes, until the top is lightly browned, but the center still jiggles slightly when the pan is gently shaken.
Remove from waterbath and cool on a wire rack. Chill overnight in the refrigerator before serving.
Cake will keep several days, covered, in the fridge.
Serves 12.
If you are making cheese cake, PLEASE don't use the lowfat or half fat. Just skip the cheese cake all together and make yogurt cake.
|
|
member logon
