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Ricotta Cheesecake Recipe


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     Ricotta Cheesecake

Category   Desserts - Breads
Sub Category   None

2 15oz containers whole milk ricotta
1 Tbsp unsalted butter, at room temp
1 Tbsp plus 1 cup sugar
3 Tbsp unseasoned dry breadcrumbs
2 8oz packages cream cheese, at room temp
2 large eggs
2 Tbsp salt free matzo meal
1 Tbsp fresh lemon juice
2 1/2 tsp lemon zest
2 tsp vanilla extract
1/4 tsp salt
Powdered Sugar (for dusting)

Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes. Arrange baking rack in lower 1/3 of oven and preheat to 350 degrees. Grease an 8 inch springform pan with 2 1/2 inchhigh sides with butter. Mix 1 Tbsp sugar and breadcrumbs in a msall bowl- sprinkle over the buttered pan to coat. Tap out excess crumbs.
Transfer ricotta to a processor. Puree for 15 seconds. Scrape down the sides and puree again until smooth. Add cream cheese- puree until smooth. Add remaining sugar and all other ingredients- puree, scraping sides down occasionally, until smooth. Scrape batter into prepared pan.
Bake until golden brown and just set, about 1 hour and 15 minutes. Transfer to a cooling 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 towl around pan to release ckae. Remove pan sides. Dust with powdered sugar and cut into wedges.
Serving Suggestions
Cake is good alone, BUT you can add any type of fruit topping you wish.

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