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Bon Appétit

Secret ingredient time! Crushed matzo meal adds depth to this ricotta cheesecake recipe.

Ingredients

8 to 10 Servings

2

15-oz. containers whole-milk ricotta

1

Tbsp. unsalted butter, room temperature

1

Tbsp. plus 1 cup sugar

3

Tbsp. unseasoned dry breadcrumbs

2

8-oz. packages cream cheese, room temperature, cut into cubes

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

/8 tsp. kosher salt

Powdered sugar (for dusting)

Preparation

  1. Step 1

    Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.

    Step 2

    Arrange rack in lower third of oven and preheat to 350°. Grease an 8" springform pan with 2 1/2"-high sides with butter. Mix 1 Tbsp. sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.

    Step 3

    Transfer ricotta to a processor. Purée for 15 seconds. Scrape down sides of processor; purée until smooth. Add cream cheese; purée until smooth. Add the remaining sugar and all other ingredients; purée, scraping down sides occasionally, until smooth, about 30 seconds. Scrape batter into prepared pan.

    Step 4

    Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to a rack and let cool in pan (cake will fall slightly). Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.

    Step 5

    To serve, wrap a warm towel around pan to release cake. Remove pan sides. Dust with powdered sugar. Cut into wedges.

Nutrition Per Serving

10 servings
1 serving contains: Calories (kcal) 412.1 %Calories from Fat 57.1 Fat (g) 26.2 Saturated Fat (g) 14.6 Cholesterol (mg) 131.0 Carbohydrates (g) 30.1 Dietary Fiber (g) 0.1 Total Sugars (g) 25.7 Net Carbs (g) 30.0 Protein (g) 13.9 Sodium (mg) 474.7
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Reviews (273)

Back to TopTriangle

  • I made this for Passover with good ricotta. Instead of breadcrumbs, I used almond meal to coat the pan, and did not add the matzo meal at all. It was delicious, velvety, light, but it was a little grainy around the edges. Next time, I'll either bake 10 minutes less, or reduce the temperature to 325.

    • jpharris

    • 4/6/2018

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