Ricotta Cheesecake

Published December 12, 2006.

Why this recipe works:

To keep our ricotta cheesecake recipe as delicate as possible, we chose to make a separated-egg cake. And we found a way to improve inexpensive supermarket ricotta—pureeing the cheese in a food processor for just a few moments rendered it as smooth as fresh ricotta, and allowing it to drain… read more

To keep our ricotta cheesecake recipe as delicate as possible, we chose to make a separated-egg cake. And we found a way to improve inexpensive supermarket ricotta—pureeing the cheese in a food processor for just a few moments rendered it as smooth as fresh ricotta, and allowing it to drain overnight yielded even richer, creamier results. To create a crust that would stay true to the ricotta cheesecake recipe’s Italian roots, we substituted crushed amaretti cookies for the traditional graham crackers.

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Serves 8 to 10

The ricotta cheese must be drained in the refrigerator for at least 8 hours, or overnight. To drain the cheese, line a fine-mesh sieve with two layers of paper towels, place the cheese in the sieve, place the sieve over a bowl, and refrigerate.

Ingredients

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