Name: Ricotta Cheesecake
Cook time: 15 min
Total time: 2 3/4 hr (includes cooling)
Yield: Makes 6 to 8 servings
Ingredients: 3 tablespoons finely crushed amaretti (crisp Italian macaroons) or plain fine dry bread crumbs; 2 pounds fresh ricotta at room temperature 30 minutes; 6 large eggs at room temperature 30 minutes; 2/3 cup sugar; 1/4 cup all-purpose flour; 1 1/2 teaspoons grated lemon zest; 4 teaspoons fresh lemon juice; 1/2 teaspoon salt; 1/2 teaspoon pure vanilla extract; 1/4 teaspoon cinnamon; Equipment: an 8-inch springform pan

A slice of ricotta cheescake on a blue plate with a fork next to it.

Photo by Romulo Yanes

The difference between fresh and commercially prepared ricotta is proven dramatically with this cheesecake. Made with the commercial product, it tastes bland and somewhat grainy. When prepared with fresh ricotta, however, the cake dissolves creamily on the tongue and the ricotta's delicate sweetness shines through clean and true. To further emphasize the ricotta, we keep the other flavors to a minimum—just a smidgen of cinnamon, lemon zest, and vanilla is all you need.

Cooks' notes:

Ricotta cheesecake is best eaten the day it is made but can be made 1 day ahead and kept at cool room temperature.

Recipe notes

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