Cheese cake, Ricotta

Ricotta Cheese Cake

2 15-oz. containers whole-milk ricotta

1 Tbsp. unsalted butter, room temperature

1 Tbsp. plus 1 cup sugar

3 Tbsp. unseasoned dry breadcrumbs

28-oz. packages cream cheese, room temperature, cut into cubes

2large eggs

2 Tbsp. salt-free matzo meal

1 Tbsp. fresh lemon juice

2 1/2 tsp. lemon zest

2 tsp. vanilla extract

1/8 tsp. kosher salt

Powdered sugar (for dusting)

8"-diameter springform pan with 2 1/2"-high sides

Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.

Arrange rack in lower third of oven and preheat to 350°. Grease an 8" springform pan with 2 1/2"-high sides with butter. Mix 1 Tbsp. sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.

Transfer ricotta to a processor. Purée for 15 seconds. Scrape down sides of processor; purée until smooth. Add cream cheese; purée until smooth. Add the remaining sugar and all other ingredients; purée, scraping down sides occasionally, until smooth, about 30 seconds. Scrape batter into prepared pan.

Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to a rack and let cool in pan (cake will fall slightly). Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.

To serve, wrap a warm towel around pan to release cake. Remove pan sides. Dust with powdered sugar. Cut into wedges.