CIAKids : Printable Recipe : Ricotta Cheesecake


Ricotta Cheesecake
Yield: 1 9-inch Pie
Recipe from Baking at Home © The Culinary Institute of America
Ingredients	Amounts
Graham Cracker Crust
Fine Graham Cracker Crumbs*	1 1/2 cups (10-12 crackers)
Sugar	2 Tbsp
Unsalted Butter, Melted	4 Tbsp (1/2 stick)

* To make fine graham cracker crumbs, crush the crackers into a food processor or blender and grind until a fine, even crumb is reached. Or, place the crackers into resealable plastic bag, pressing out as much air as possible before sealing the bag. Pulverize them by rolling with a rolling pin.
Ricotta Cheesecake
Unsalted Butter, melted and kept warm, plus extra for greasing	3 Tbsp
Whole-Milk Ricotta Cheese	2/3 cup
Sugar	1/2 cup
Cream Cheese, room temperature	1 lb
Large Eggs, lightly beaten	2 each
Vanilla Extract	1 tsp
Freshly Squeezed Lemon Juice	1 tsp
Cornstarch	1 Tbsp
Bread Flour	3 Tbsp

Method
For Pie Crust: Stir together the crumbs, the sugar, and the melted butter. Press into an even crust in a 9-inch springform pan, covering the bottom of the pan. For the Cheesecake: Preheat the oven to 350°F. Purée the ricotta with the sugar in a food processor until smooth, 3-5 minutes. In a stand mixer fitted with the paddle attachment, mix the cream cheese with the ricotta mixture on medium speed until smooth, about 10 minutes, scraping down the bowl with a rubber spatula as needed. Add the eggs and mix on low speed, scraping down the bowl thoroughly after each addition, until very smooth. Add the vanilla extract, lemon juice, cornstarch, and flour to the batter and blend on medium speed until smooth. Gradually add the melted butter, scraping down the bowl as needed, until evenly blended. Spread the batter in an even layer over the crust in the prepared pan. Gently tap the pan on the counter a few times to release any air bubbles. Place the pan in a shallow baking dish and place the dish on the oven rack. Add about 1 inch of hot water. Bake until the center is set, the sides of the cake start to pull away from the sides, and the top is just starting to brown, 50-60 minutes. Cool the cheesecake in the pan on a wire rack, and then refrigerate for at least 3 hours and up to overnight before unmolding. To unmold, unlatch the clamp to open the sides and lift the form away from the cake.