Ricotta Cheesecake



This is a recipe that I got out of People Magazine awhile back. It's my go-to cheesecake recipe now. It's airier and less dense than the old cheesecake recipe I used to use. I'm sure it has something to do with using just one bar of cream cheese and some condensed milk. In theory, it's almost like a flan meets souffle meets cheesecake.




If you want toppings but don't want to have to make it, you can always get a can of Comstock toppings. Personally, I like to top this with fresh fruit like the sliced kiwi in the first picture and serve it alongside some Reddi wip. In the other picture, I made a sauce using a blend of preserves/jam that's thinned out a little and I poured that over the strawberries. It's not part of the original recipe though and I'm still working out the proportions so I may add that in the future.



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Ricotta Cheesecake
by
Ingredients:
  • 18 cinnamon-sugar graham crackers
  • 1/2 cup (1 stick) unsalted butter, melted
  • 8 oz. cream cheese, softened
  • 1 can (14 oz.) condensed milk
  • 15 oz. fresh ricotta or requeson cheese
  • 1T vanilla extract
  • 1t fresh orange zest
  • 4 large eggs

Instructions:

1. Adjust oven rack to middle position. Preheat oven to 350 degrees.
2. Process graham crackers in food processor until finely crumbled. Add butter; process until blended. Pat crumbs over bottom and 1 1/2 in. up sides of springform pan. Place on baking sheet; bake 10 minutes until golden. Cool completely.
3. Beat cream cheese and condensed milk at medium speed in bowl of electric mixer until smooth. Add ricotta, vanilla and orange zest; beat until smooth. Add eggs 1 at a time, beating well after each addition.
4. Pour mixture into cooled crust. Bake 50 mins. until cheesecake is puffed and golden and a tester inserted 1 in. from center comes out clean. Cool on wire rack 35 minutes. Cover and chill at least 2 hours. Serve at room temperature.

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