Ricotta Cheesecake | America's Test Kitchen

Name: Ricotta Cheesecake | America's Test Kitchen
Ingredients: 5 ounces (142 grams) amaretti cookies, processed in a food processor to uniformly fine crumbs (1 1/4 cups crumbs); 4 tablespoons unsalted butter, melted, plus 1 tablespoon melted butter for greasing pan; 2 pounds (907 grams) ricotta cheese, drained overnight (see note above); 4 large eggs, separated; 3/4 cup sugar (5 1/4 ounces/149 grams); 1/4 cup light rum; 1 tablespoon unbleached all-purpose flour; grated lemon zest (from 1 lemon); 1/8 teaspoon table salt; 2 teaspoons vanilla extract

www.americastestkitchen.com

Well-made ricotta cheesecake is light and delicate, but poorly made versions suffer from a grainy, wet consistency. Could we smooth out this classic Italian recipe?

Keywords

Desserts or Baked Goods
Cheese
Cakes

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Ingredients

5 ounces (142 grams) amaretti cookies, processed in a food processor to uniformly fine crumbs (1 1/4 cups crumbs)
4 tablespoons unsalted butter, melted, plus 1 tablespoon melted butter for greasing pan
2 pounds (907 grams) ricotta cheese, drained overnight (see note above)
4 large eggs, separated
3/4 cup sugar (5 1/4 ounces/149 grams)
1/4 cup light rum
1 tablespoon unbleached all-purpose flour
grated lemon zest (from 1 lemon)
1/8 teaspoon table salt
2 teaspoons vanilla extract