Ricotta Cheesecake

Dolce & Italiana by Gina DePalma

• 2 15 oz containers whole-milk ricotta
• 1 tbsp unsalted butter, room temperature
• 1 tbsp plus 1 cup sugar
• 3 tbsp unseasoned dry breadcrumbs
• 2 8 oz packages cream cheese, room temperature, cut into cubes
• 2 large eggs
• 2 tbsp salt-free matzo meal
• 1 tbsp fresh lemon juice
• 2½ tsp lemon zest
• 2 tsp vanilla extract
• ⅛ tsp josher salt
• Powdered sugar (for dusting)
• 8” diameter springform pan with 2 1/2”-high sides

Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.

Arrange rack in lower third of oven and preheat to 350 degrees. Grease an 8” springform pan with 2 1/2”-high sides with butter. Mix 1 Tbsp. sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.

Transfer ricotta to a processor. Puree for 15 seconds. Scrape down sides of processor; puree until smooth. Add cream cheese; puree until smooth. Add the remaining sugar and all other ingredients; puree, scraping down sides occasionally, until smooth, about 30 seconds. SCrape batter into prepared pan.

Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to a rack and let cool in pan (cake will fall slightly). Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.

To serve, wrap a warm towel around pan to release cake. Remove pan sides. Dust with powdered sugar. Cut into wedges.