theSkullery | Lemon Ricotta Cheesecake

Name: theSkullery | Lemon Ricotta Cheesecake
Ingredients: 250 g fine cookie crumbs, store-bought or homemade, such as gingerbread, gingersnaps, or graham crackers see note; 30 g unsalted butter, melted; pinch of salt; 680 g full-fat cream cheese, such as Philadelphia, brought to about 70°F/21°C; 680 g fresh ricotta, strained if watery, brought to about 70°F/21°C see note; 280 g plain or toasted sugar; 30 g freshly squeezed lemon juice; 5 g freshly grated lemon zest; 0.5 teaspoon lemon oil or lemon extract; 0.5 teaspoon orange flower water; 1 g kosher salt; for table salt, use about half as much by volume or the same weight; 8 large eggs; candied lemon peel; blueberry jam; fruit

theskullery.net

A scullery is a historical noun for a small kitchen, much like mine. I hope you find inspiration from my collection and cook something for your loved ones.

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Ingredients

250 g fine cookie crumbs, store-bought or homemade, such as gingerbread, gingersnaps, or graham crackers see note
30 g unsalted butter, melted
pinch of salt
680 g full-fat cream cheese, such as Philadelphia, brought to about 70°F/21°C
680 g fresh ricotta, strained if watery, brought to about 70°F/21°C see note
280 g plain or toasted sugar
30 g freshly squeezed lemon juice
5 g freshly grated lemon zest
0.5 teaspoon lemon oil or lemon extract
0.5 teaspoon orange flower water
1 g kosher salt; for table salt, use about half as much by volume or the same weight
8 large eggs
candied lemon peel
blueberry jam
fruit