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.
Ricotta cheesecake is best eaten the day it is made but can be made 1 day ahead and kept at cool room temperature.
Recipe information
Total Time
2 3/4 hr (includes cooling)
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 325°F with rack in lower third.
Step 2
Lightly butter pan and coat with cookie crumbs, leaving any loose crumbs distributed over bottom of pan.
Step 3
Whisk together remaining ingredients and pour into crust.
Step 4
Bake until puffed and golden but center is still slightly wobbly, about 1 1/2 hours.
Step 5
Cool in pan on a rack (cake will sink a little).
Step 6
Serve cheesecake warm or at room temperature.
Recipe notes
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