Fresh Ricotta Cheesecake Recipe | California Dairy Foodservice
realcaliforniamilkfoodservice.com
Blueberry Compote: 4 cups blueberries ½ cup agave nectar 1 large cinnamon stick Crust and Cheesecake: 2 cups ground ginger cookies, preferably gluten free ½
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Ingredients
- 4 cups blueberries
- ½ cup agave nectar
- 1 large cinnamon stick
- 2 cups ground ginger cookies, preferably gluten free
- ½ cup unsalted butter, melted
- 4 pounds fresh ricotta
- 2 ½ cups granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon freshly grated Meyer lemon zest
- 8 large eggs
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 3 cups mascarpone cheese
- 1 ½ gallons buttermilk
- ½ gallon heavy cream
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