Lemony Ricotta Cheesecake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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adapted from a NY Times cheescake recipe for a very creamy cheesecake. It is best to chill ovenight as is with most cheescake recipes. Splenda may be used for a sugar free version for this creamy cheesecake recipe Ingredients:
3 lbs farm fresh ricotta cheese or see note if using storebought |
1 tbs softened unsalted butter for the pan |
1 tsp sugar for the pan plus 1 1/2 cups sugar or splenda for sugar free |
6 large eggs |
1 cup greek yoghurt |
2 tsp vanilla |
2 tsp grated lemon zest |
juice from the fresh lemon |
Directions:
1. If you use store bought ricotta, drain it through a cheesecloth in a colander for one hour since fresh ricotta is much thicker!
2. Butter a 10 inch springform pan, coat with 1 tsp sugar
3. Beat ricotta at slow speed until it smoothes out
4. Add eggs one at a time and blend in remaining sugar
5. Add and blend in the yoghurt, lemon juice, lemon zest, vanilla
6. Pour mixture in pan and smooth out top
7. Wrap bottom and sides of pan in foil
8. Cook this in a water bath ( place cheescake pan in another larger pan filled with water within an inch to top of cheesecake pan )
9. Bake in a 350F oven , cover loosely with foil only for the first 30 minutes and then bake until top is golden and center jiggles, entire baking time about 90 minutes
10. Remove cake from oven but keep in the water bath
11. Let cool to room temperature
12. Remove pan from water, remove foil from pan and cool on a rack
13. Cool, cover with plastic wrap and let chill overnight
14. Serve pieces with a dollop of whipped cream or some fresh berries on the side
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