Ricotta Cheesecake

Name: Ricotta Cheesecake
Ingredients: 10 ½ ounce digestive cookies, such as hobnobs, ground; 1 tablespoon butter; 1 tablespoon sugar; 2 ½ pound fresh ricotta cheese; ¾ cup sugar; 4 teaspoon lemon juice; zest of 2 lemons; 8 eggs; ¼ cup all-purpose flour; 1 tablespoon kosher salt

agencyIMD|Aug. 8, 2014 3:32 pm EST

Ricotta Cheesecake

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This Ricotta Cheesecake from chef Jennifer Cole of Fabbrica Restaurant in Williamsburg, Brooklyn, is not your typical American cheesecake. It is Italian-style made with fresh ricotta and bursting with lemon.Click Here to See More Cheesecake Recipes

Servings

10

Ingredients

10 ½ ounce digestive cookies, such as hobnobs, ground
1 tablespoon butter
1 tablespoon sugar
2 ½ pound fresh ricotta cheese
¾ cup sugar
4 teaspoon lemon juice
zest of 2 lemons
8 eggs
¼ cup all-purpose flour
1 tablespoon kosher salt

Directions

Blend together the cookies, butter, and sugar, and press into the bottom of a 10-inch spring form pan.
Preheat the oven to 325 degrees F.
Mix together the ricotta, sugar, lemon juice and zest. Incorporate the eggs one at a time with a whisk, then add in the flour and salt. Pour on top of the crust. Cover with aluminum foil and bake for 30 minutes.