Thursday, 10 April 2008

Ricotta & Cream Cheese Cheesecake

1 tablespoon butter - room temperature
1/4 cup crushed cookies (your choice!)
30 ounces whole milk ricotta cheese
16 ounces cream cheese – softened
1 cup granulated sugar
1/3 cup all purpose flour
1/4 teaspoon salt
2 large eggs
1 lemon – zested and juiced
2 teaspoons vanilla extract

  • Butter a 10” springform pan. Add crushed cookies just to coat. Tap off excess. Set aside.
  • Mix together ricotta, cream cheese, and sugar until well combined and creamy in consistency. Add flour and salt. Mix to combine.
  • Add: eggs, lemon juice, lemon zest and vanilla extract. Mix until well combined and then pour mixture into prepared springform pan.
  • Place largest pan that you have that will fit in bottom of oven filled with water.
  • Place sprinform pan on higher level and bake in 425 F (220 C) oven for 10 minutes, reduce heat to 250 F (120 C) and bake for 35 (or more) minutes until you are able to insert a knife into the centre of the cheesecake and have it come out clean.
  • Remove cheesecake from oven and transfer to a wire rack to cool completely.
  • Cover pan with plastic wrap and transfer to refrigerator to chill for a minimum of 2 hours.
  • Top with fresh fruit, pie filling or jam prior to serving.