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graham crackers sugar unsalted butter salt cinnamon Ricotta cheese lemon zest cream cheese eggs sugar salt milk vanilla
Viewed: 28 - Published at: a year agoIngredients
- 9 graham crackers
- 13 cup sugar
- 5 tablespoons unsalted butter, melted
- 1 pinch salt
- 18 teaspoon cinnamon (optional)
- 2 cups homemade ricotta cheese, drained for 1 hour or 2 cups commercial ricotta cheese, plus
- 1 tablespoon lemon zest, drained for 1 hour
- 2 (8 ounce) packages neufchatel cheese or 2 (8 ounce) packages cream cheese, at room temperature
- 5 eggs, at room temperature
- 12 cup sugar
- 1 pinch salt
- 3 tablespoons milk
- 3 tablespoons vanilla or 1 vanilla bean, scraped and steeped in warmed milk and cooled
Method
- Crust:.
- Place graham crackers, sugar, salt, and cinnamon in food processor.
- Pulse until it resembles fine crumbs.
- Add butter and pulse until loose mixture forms.
- Press into 9 inch springform pan, and bake at 350 degrees of 10 minutes.
- Allow to cool.
- Filling:.
- Combine ricotta, cream cheese, eggs, sugar, salt and milk (or cooled milk+ vanilla bean, with bean discarded) and mix until smooth.
- Spray side of springform pan with cooking spray.
- Pour filling into prepared pan, and smooth with a spatula.
- Bake at 325 degrees, and check after 45 minutes.
- If knife inserted into center comes out clean, it is cooked through.
- Other wise cook until knife comes out clean, checking every 1o minutes.
- If top starts to brown, cover with aluminum foil.
- Allow to cool 1 hour a room temperature and at least for hours covered with plastic wrap refrigerated.
