2 fifteen oz. containers of whole milk ricotta
1 Tbsp. unsalted butter, room temperature
1 Tbsp. plus 1 cup sugar
3 Tbsp unseasoned dry breadcrumbs
2 eight oz.packages of cream cheese, room temperature
2 large eggs
2 Tbsp. unseasoned breadcrumbs
1 Tbsp. fresh lemon juice
2 1/2 tsp. lemon zest
2 tsp. vanilla
1/8 tsp. kosher salt
powdered sugar for dusting.
Transfer the ricotta cheese to a fine-meash strainer over a bowl for 30 minutes to extract excess liquid.
Preheat the oven to 350 f. degrees. Arrange the oven racks in lower third of the oven.
Grease the bottom & sides of a 8 or 9 inch springform pan with butter. Mix 1 tablespoon of sugar with 3 tablespoons of breadcrumbs. Coat the pan with crumbs tapping out the excess. set aside.
Put the drained ricotta in a food processor & puree for 15 seconds. Scrape down sides of processor: puree until smooth. Add the cream cheese; puree until smooth. Add the remaining sugar & all other ingredients; puree, scraping down sides occasionally, until smooth, about 30 seconds. scrape bater into prepared pan.
Bake cheesecake until golden brown & just set, about 1 hour 15 minutes. Transfer to a rack & let cool in pan, (cake will fall slightly)
Refrigerate uncovered until cool, about 3 hours. Uncover & chill overnight.
This recipe was taken from Bon Appetit magazine and belongs to Gina Palmer, pastry chef at Babbo, NYC