Ricotta Cheesecake: Preheat
your oven to 350 degrees
F (180 degrees C) and butter, or spray with non stick cooking spray,
a 9 inch (23 cm) spring form pan. Wrap the outside of the pan with a
layer of heavy foil.
For Crust: In a medium sized bowl
combine the graham cracker crumbs, sugar, and melted butter.
Press the crumbs evenly over the bottom of the spring form pan.
Cover and refrigerate while you make the filling.
In the bowl of your electric stand mixer, fitted with the paddle attachment (or
with a hand mixer), place the cream cheese and sugar and beat, on medium low
speed, until smooth
and free of lumps. Add the ricotta and beat until
smooth (about 2 - 3 minutes), scraping down the sides and bottom of the bowl as needed. Beat in the cornstarch. Add
the eggs, one at a time, beating until combined. Add the lemon
zest, vanilla extract, and salt and beat until incorporated.
Remove the crust from the
refrigerator and pour in the filling. Place the spring form pan in a large
roasting pan. Pour enough hot water into the roasting pan to come about
halfway up the sides of your spring form pan.
Bake for about 60 to 90
until the top of the cheesecake has nicely browned and the center of the cake
moves slightly when the pan is gently shaken. Remove the pan from the water bath and
place on a wire rack. Cover and
refrigerate until the cheesecake is cold, about 6 - 8 hours or overnight. Serve in small slices with a spoonful of Cran-Raspberry Sauce
Cran-Raspberry Sauce: In a large
saucepan combine all the ingredients. Cook over medium heat, stirring often,
until the sauce thickens and is bubbly. Remove from heat and let
cool. (Note: taste and add more sugar as needed.) Cover and store in the
refrigerator. Makes about 2 cups (480 ml).
1 cup (100 grams) graham wafer or digestive biscuit crumbs
2 tablespoons (30 grams) granulated white sugar
1/4 cup (4 tablespoons) (57 grams) unsalted butter, melted
20 ounces (2 1/2 cups) (570 grams) fresh whole milk ricotta, drained (See Note)
1 cup (200 grams) granulated white sugar
1 - 8 ounce (227 grams ) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
tablespoons (15 grams) cornstarch
4 large eggs, room temperature
Zest of 1 lemon or orange
1 1/2 teaspoons pure vanilla extract
3 cups (300 grams) frozen unsweetened raspberries
2 cups (200 grams) fresh cranberries
1/2 cup (100 grams) granulated white sugar (or more to taste)
1 tablespoon cornstarch (corn flour)
Zest of a lemon or orange (optional)
Note: Place the ricotta in a fine-meshed
strainer or else a cheesecloth-lined strainer that has been suspended over a
bowl. Cover and place in the refrigerator to drain for several hours, or even