Cheesecake is one of those desserts that you’ll find in many eateries from casual cafes to fine-dining restaurants. Typically served with a graham cracker crust, the classic dessert is silky smooth and so rich and creamy, that just a sliver of a slice will do.
My ricotta cheesecake is prepared without a crust, is lighter in texture and has the fresh taste of lemon.
- 2 (15 oz.) containers ricotta (whole milk) or make your own
- 2 (8 oz.) packages cream cheese, room temperature
- 1 cup sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 teaspoon vanilla
- 2 eggs
- Pinch of salt
- 3 tablespoons dry breadcrumbs
- 1 tablespoon sugar
- 1 tablespoon butter, softened
- Confectioners sugar (sprinkling on top)
- In a large bowl, beat the ricotta with a hand mixer until smooth.
- Mix in the softened cream cheese and beat well.
- Add the sugar, lemon zest, juice and vanilla, mixing thoroughly. Beat in the eggs and a pinch of salt. Mixture should be silky smooth.
- In a small bowl, mix together the breadcrumbs and the 1 tablespoon of sugar. Use the butter to grease the bottom and sides of a 9-inch spring-form pan (with a removable bottom). Sprinkle the buttered pan with the breadcrumb-sugar mixture.
- Pour the batter into the prepared pan. Bake in a preheated 350* oven for 80-85 minutes. Let cool completely before refrigerating. Cover and refrigerate overnight.
- To serve, carefully, remove the outer ring of the pan and let set for 20 minutes or so before dusting with confectioners sugar. Cut into “generous” slices and serve with fresh berries if desired.