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Ricotta Cheesecake
01-24-2011, 06:30 PM
Post: #1
Wink Ricotta Cheesecake
Here is the recipe for the ricotta cheesecake that I make at least three times a year.
[Image: DSC_0001.jpg]

3 lbs ricotta
1.5 cups sugar
8 large eggs
1 tbs lemon zest
1 tbs orange zest
2 tsp vanilla extract
1/3 cup cornstarch

Preheat oven to 350 deg F.

Butter a 9" spring form pan. Dust w/flour and tap out. Place pan on a 12" square of heavy aluminum foil. Mold foil around pan tightly so water can not seep in.

Puree the ricotta until very smooth. Pour the ricotta into a large bowl and add eggs, vanilla, and zests whisking until well blended.

Stir together the sugar and cornstarch. Add to the ricotta mixture until smooth.

Pour batter into prepared pan. Place pan in a large roasting pan and place in middle of oven. Carefully pour hot water to come to a depth of 1 inch into the roasting pan. Bale for 1.5 hours or until the top of cheesecake is golden and a knife inserted 2 inches from center of the cake comes out clean.

Turn off oven, propping oven door open with a wooden spoon. Let cake cool for 30 minutes in the turned off oven.

Remove cake from oven and roasting pan, remove foil and continue to cool on a wire rack until room tempurature.

Serve at room temperature or slightly chilled.
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