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Start to Finish: 2 hours 45 minutes Servings: 8 to 10 Difficulty: Beginner
Ricotta cheesecake looks difficult, but it’s really no harder than making a cake. You will need a springform pan to get the classic cheesecake presentation, but if you don’t happen to have one, you can make this recipe in a 9-by-9-by-2-inch baking pan.
This recipe was adapted from one published in Gourmet magazine in 2009. The original recipe called for fresh ricotta, which adds a creaminess to the dish that can be hard to replicate using commercially prepared ricotta. The adaptations in this recipe provide the luscious mouthfeel of the original without the difficulty of making homemade ricotta.
- 1 tablespoon unsalted butter at room temperature
- 3 tablespoons finely ground shortbread cookies
- 1/4 teaspoon ground ginger
- 1 pound ricotta at room temperature
- 1 tablespoon heavy cream
- 6 eggs at room temperature
- 2/3 cup sugar
- 1/4 cup flour
- 1 1/2 teaspoon finely grated lemon zest
- 4 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
Preheat the oven to 325 degrees Fahrenheit.
Coat the inside of a springform pan with unsalted butter. Be sure to cover the bottom and the sides.
Mix the shortbread crumbs and ginger in a small bowl. Press the crumb mixture onto the sides and bottom of the pan.
Lay a sheet of cheesecloth inside a colander. Drain the ricotta through the cheesecloth for at least 30 minutes, or until most of the liquid has been removed.
Transfer the drained ricotta to the bowl of a stand mixer fitted with a paddle attachment. Add the heavy cream and beat on medium high until the mixture is smooth. Add the eggs, one at a time, beating well after each addition.
Add the remaining ingredients and mix thoroughly. Pour the batter into the prepared springform pan.
Bake the cheesecake for 1 1/2 hours, or until the top is puffed and golden and the center is firm but slightly jiggly.
Remove the pan to a wire rack and allow to cool for at least 1 hour. Serve it warm, or allow it cool to room temperature.
Serve the cheesecake plain, with a dusting of powdered sugar, or topped with candied ginger.
Cook the cheesecake until the center reaches an internal temperature of 160 degrees F, as recommended by the U.S. Food Safety Working Group.
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