Ricotta Cheesecake

The difference between fresh and commercially prepared ricotta is proven dramatically with this cheesecake. Made with the commercial product, it tastes bland and somewhat grainy. When prepared with fresh ricotta, however, the cake dissolves creamily on the tongue and the ricotta's delicate sweetness shines through clean and true. To further emphasize the ricotta, we keep the other flavors to a minimum—just a smidgen of cinnamon, lemon zest, and vanilla is all you need.

Preparing Time: -
Total Time: -
Served Person: Makes 6 to 8 servings

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

1/2 teaspoon salt
1/4 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
2/3 cup sugar
4 teaspoons fresh lemon juice

Carbohydrate 26 g(9%)
Cholesterol 197 mg(66%)
Fat 18 g(28%)
Fiber 0 g(1%)
Protein 18 g(36%)
Saturated Fat 11 g(53%)
Sodium 313 mg(13%)
Calories 341

Preparation Preheat oven to 325Â°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. Cooks' notes:Ricotta cheesecake is best eaten the day it is made but can be made 1 day ahead and kept at cool room temperature.

Ricotta Cheesecake

Ingredients

Nutrition facts