This crustless cheesecake is surprisingly easy to make!
MEYER LEMON RICOTTA CHEESECAKE
Preparation time: 1 1/2 hours, but it needs to be chilled overnight.
You will need:
1 15 oz. containers of whole-milk ricotta
1 Tbsp. of unsalted butter at room temperature
1 Tbsp. plus 1 cup of sugar
3 Tbsp. unseasoned dry bread crumbs (I use panko style)
2 8 oz. blocks of cream cheese at room temperature
2 large eggs
2 Tbsp. of matzo meal or plain, whole-wheat breadcrumbs
Zest from 2 Meyer lemons (regular lemons can also be used)
Juice from 2 Meyer lemons (regular lemons can also be used)
2 tsp. vanilla extract
pinch of salt
Place ricotta in a fine-mesh sieve or a colander lined with cheesecloth over a bowl and drain for 30 mins. Meanwhile, rub softened butter over the bottom and part way up the sides of an 8" springform pan. Mix together 1 Tbsp. of sugar and the breadcrumbs and sprinkle evenly over the buttered surface. Tip out any excess crumbs.
Preheat oven to 350 degrees with rack in the center position.
Transfer the drained ricotta to a food processor and puree until smooth. Scrape down the sides periodically. Cut the cream cheese into chunks and add, processing until smooth and combined. Add the 1 cup of sugar and all other ingreadients and puree, scraping down sides, until combined and smooth. Scrape into the prepared pan.
Bake until lightly browned and set, approximately 1 hour and 15 minutes. Transfer to a rack and cool. Cover and chill overnight.
To serve, run a sharp knife under hot water, then around the edge of the pan before releasing the locking mechanism. Remove sides of pan. I serve this with blackberry jam, but any cheesecake toppings, or simply a dusting of confectioner's sugar, will work.
Recipe submitted by Gillian Greenhill Hannum, Professor of Art History at Manhattanville College. It was inspired by an annual shipment of Meyer Lemons from an old friend in California, who was also the source of the blackberry jam.