Ricotta Cheesecake: Preheat oven to 350 degrees
F (180 degrees C) and butter, or spray with non stick cooking spray,
a 9 inch (23 cm) spring form pan. Wrap the outside of the pan with two
layers of heavy aluminum foil.
Crust: In a bowl
combine the graham cracker crumbs, sugar, and melted butter.
Press the crumbs evenly over the bottom of the spring form pan.
Refrigerate while you make the filling.
Cheesecake Filling: In your food
processor or electric stand
mixer (or hand mixer), place the cream cheese and process (beat) until smooth
with no lumps. Add the ricotta and sugar and process (beat) until
smooth, scraping down the sides and bottom of the bowl as needed. Process (beat) in the cornstarch
and salt. Add
the eggs, one at a time, processing (beating) until incorporated. Finally, add the lemon
zest and vanilla extract, and process (beat) until incorporated.
Remove the crust from the
refrigerator and pour in the filling. Place the spring form pan in a large
roasting pan. Pour enough hot (almost boiling) water into the roasting pan to come about
halfway up the sides of your spring form pan.
Bake for about
50-60 minutes, or until the cheesecake is set, yet moves slightly when the pan is gently shaken
(the edges of the cheesecake will have some browning). Remove the pan
from the water bath and cool on a wire rack. Cover and chill in the refrigerator
for at least 4 hours, or preferably overnight. You can cover and store this cheesecake for 3-4 days
in the refrigerator, or it can be frozen.
Scan for Demonstration Video
1 cup (100 grams)
graham cracker crumbs or crushed digestive biscuits
1-2 tablespoons (15-25
grams) granulated white sugar
tablespoons (55 grams) butter, melted
1 - 8 ounce
package (227 grams ) full fat cream cheese, room temperature
(2 cups) (450 grams) whole milk ricotta, room temperature (drain, if
necessary* (See Note))
1 cup (200 grams)
granulated white sugar
(10 grams) cornstarch (corn flour)
4 large eggs, room
Zest of 1 lemon or
orange (outer skin)
1 1/2 teaspoons
(7 grams) pure
*Note: If the
ricotta is watery, put the
ricotta in a fine-meshed or a cheesecloth-lined strainer, placed over a bowl. Cover and place in the refrigerator
to drain for an hour, or even overnight.