Ricotta Cheesecake: Preheat
your oven to 350 degrees
F (180 degrees C). Butter, or spray with non stick cooking spray,
a 9 inch (23 cm) spring form pan. Wrap the outside of the pan with
two layers of heavy foil.
Crust: In a medium sized bowl
or in your food processor,
combine the Graham Cracker Crumbs (or crushed Digestive Biscuits) and melted butter.
Press the crumbs evenly on the bottom of the spring form pan.
Cover and refrigerate while you make the filling.
Cheesecake Filling: In a small bowl rub the lemon zest into the sugar.
Stir in the cornstarch.
Then, in the bowl of your electric
stand mixer, fitted with the paddle attachment (or with a hand mixer), place the
cream cheese and sugar mixture and beat, on medium low speed, until smooth and
free of lumps. Add the ricotta and beat until smooth, scraping down the sides
and bottom of the bowl as needed. Add the eggs, one at a time, beating until
combined. Add the vanilla extract and beat until incorporated.
Remove the crust from the
refrigerator and pour in the cheesecake 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
50 - 60 minutes, or until the cheesecake
is set, (the edges of the
cheesecake may have some browning). Remove the pan
from the water bath and cool on a wire rack. Then cover and chill in the
refrigerator for at least 4 hours, or preferably overnight. You can cover and store this cheesecake for
about 3-4 days
in the refrigerator, or it can be frozen. Defrost in the refrigerator
overnight. Serve with a spoonful of Cran-Raspberry
Cran-Raspberry Sauce: Place
all the ingredients in a large
saucepan. 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).
Serves about 12 people.
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1 cup (100 grams)
Graham Cracker Crumbs or crushed Digestive Biscuits
(55 grams) unsalted butter, melted
1 cup (200 grams) granulated white sugar
Zest of 1 lemon or orange
tablespoon (10 grams) cornstarch
ounces (225 grams) cream cheese, at room temperature (use full fat, not
reduced or fat free cream cheese)
ounces (2 cups) (450 grams) whole milk ricotta, at room temperature
(drain, if necessary* (See Note)
4 large eggs
(200 grams), at room temperature
1 1/2 teaspoons
(6 grams) pure vanilla extract
Note: If the
ricotta is watery, place in a fine-meshed or a cheesecloth-lined strainer,
suspended over a bowl. Cover and place in the refrigerator
to drain for an hour, or even overnight.
3 cups (300 grams) frozen unsweetened raspberries
2 cups (200
grams) fresh or frozen cranberries
1/2 cup (100 grams) granulated white sugar (or more to taste)
(10 grams) cornstarch
Zest of a lemon or orange (optional)