Creamy Ricotta Cheesecake
Serves 12 people
FOR THE GRAHAM CRACKER CRUST:
1 cup graham cracker crumbs
¼ cup all-purpose flour
3 tablespoons sugar
½ cup butter, melted
FOR THE RICOTTA FILLING:
1 pound cream cheese
1 ½ pounds whole-milk ricotta cheese (preferably fresh–available in Italian markets and specialty food stores)
6 eggs
1 ¼ cups sugar
1 tablespoon vanilla extract
Method:
To make the graham cracker crust: Preheat the oven to 350°F. In a medium bowl, mix all of the ingredients until blended. Line the bottom of a 10-inch springform pan with parchment or waxed paper. Tightly cover the outside of the pan with foil (it has to be watertight). Press the crumb mixture into the pan evenly, covering the bottom. Bake for 15 minutes, or until golden brown. Remove from the oven and reduce the heat to 325°F.
To make the ricotta filling: In a food processor or blender, puree the 2 cheese together until smooth. Transfer to a mixing bowl, add the egs, sugar, and vanilla, and whisk until well blended.
Pour the mixture into the crust and place that pan into a larger pan. Pour enough water into the larger pan to reach halfway up the sides of the springform pan.
Bake for 2 hours. At the end of this time, shut off the oven, open the oven door slightly, and allow the cheesecake to cool in the oven for at least an hour. Remove from the oven and let cool to room temperature. Refrigerate at least overnight.
To remove the cheesecake from the pan, run a hot, wet knife around the edge of the cake and remove the collar of the pan. Invert the cake onto a plate and remove the springform bottom and parchment paper. Flip the cake back onto a serving plate and cut with a hot, wet knife. Serve with fresh berries.
