Ricotta Cheesecake

Ricotta Cheesecake
4 from 1 ratings
This Ricotta Cheesecake from chef Jennifer Cole of Fabbrica Restaurant in Williamsburg, Brooklyn, is not your typical American cheesecake. It is Italian-style made with fresh ricotta and bursting with lemon.Click Here to See More Cheesecake Recipes
  • 10 ½ ounce digestive cookies, such as hobnobs, ground
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 2 ½ pound fresh ricotta cheese
  • ¾ cup sugar
  • 4 teaspoon lemon juice
  • zest of 2 lemons
  • 8 eggs
  • ¼ cup all-purpose flour
  • 1 tablespoon kosher salt
  1. Blend together the cookies, butter, and sugar, and press into the bottom of a 10-inch spring form pan.
  2. Preheat the oven to 325 degrees F.
  3. Mix together the ricotta, sugar, lemon juice and zest. Incorporate the eggs one at a time with a whisk, then add in the flour and salt. Pour on top of the crust. Cover with aluminum foil and bake for 30 minutes.