Ricotta Chesecake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

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

Recipe

• 1 special equipment: 8 inch round spring form pan with 2 1/2 inch high sides.
• 2 put ricotta in fine mesh strainer set over bowl drain for 30 minute.
• 3 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.
• 4 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.
• 5 scrape batter into prepared pan.
• 6 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.
• 7 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.