Ricotta Cheesecake Recipe

Name: Ricotta Cheesecake Recipe
Ingredients: 3 tablespoons finely crushed amaretti (crisp Italian macaroons) or plain fine dry bread crumbs; 2 pounds fresh ricotta at room temperature 30 minutes; 6 large eggs at room temperature 30 minutes; 2/3 cup sugar; 1/4 cup all-purpose flour; 1 1/2 teaspoons grated lemon zest; 4 teaspoons fresh lemon juice; 1/2 teaspoon salt; 1/2 teaspoon pure vanilla extract; 1/4 teaspoon cinnamon; Equipment: an 8-inch springform pan

www.epicurious.com

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...

Keywords

cheesecake
italian
italian american
ricotta
lemon
nut free
easy
gourmet

View full recipe on www.epicurious.com

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Cooking tools:

Springform pan
Stand mixer
Mixing bowl
Whisk
Spatula
Microplane
Citrus press
Measuring cup
Measuring spoon
Cooling rack
Oven
Baking pan
Fine-mesh sieve
Chef's knife
Cutting board
Kitchen towel
Plastic wrap
Aluminum foil

Ingredients

3 tablespoons finely crushed amaretti (crisp Italian macaroons) or plain fine dry bread crumbs
2 pounds fresh ricotta at room temperature 30 minutes
6 large eggs at room temperature 30 minutes
2/3 cup sugar
1/4 cup all-purpose flour
1 1/2 teaspoons grated lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
Equipment: an 8-inch springform pan