Name: Ricotta Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12 servings
Cuisine: Europe, German
Ingredients: 1-2/3 cups zwieback, rusk or plain biscotti crumbs; 3 tablespoons sugar; 1/2 teaspoon ground cinnamon; 1/3 cup butter, softened; FILLING:; 2 cartons (15 ounces each) ricotta cheese; 1/2 cup sugar; 1/2 cup half-and-half cream; 2 tablespoons all-purpose flour; 1 tablespoon lemon juice; 1 teaspoon finely grated lemon zest; 1/4 teaspoon salt; 2 large eggs, room temperature, lightly beaten; TOPPING:; 1 cup sour cream; 2 tablespoons sugar; 1 teaspoon vanilla extract

Indulge in the rich, velvety texture of this classic ricotta cheesecake, featuring a crisp cinnamon-spiced crust and tangy sour cream topping.

Ingredients

1-2/3 cups zwieback, rusk or plain biscotti crumbs

3 tablespoons sugar

1/2 teaspoon ground cinnamon

1/3 cup butter, softened

FILLING:

2 cartons (15 ounces each) ricotta cheese

1/2 cup sugar

1/2 cup half-and-half cream

2 tablespoons all-purpose flour

1 tablespoon lemon juice

1 teaspoon finely grated lemon zest

1/4 teaspoon salt

2 large eggs, room temperature, lightly beaten

TOPPING:

1 cup sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

Instructions

1 Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up side of a greased 9-in. springform pan. Refrigerate until chilled.

2 Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet.

3 Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen side from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.