Published December 12, 2006.
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.
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.
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