Homemade Ricotta Lemon Cheesecake

First things first: the ricotta in this cheesecake was all homemade. I made this about a month ago and I should have been diligent about posting, but I got caught up in enjoying my summer. There are still about three weeks left–this coming week might be the last week of those good old dog days, though. After Labor Day, everyone seems knee-deep in fall and all of summer’s happenings quickly become distant memories.

I was really diligent about making this cheesecake. I had big dreams for it. It turned out great–fluffy and light out of the oven, with the freshest hint of lemon, and even better the next day after it cooled in the fridge. It just got too hot that week in July for me to take it on the train to any of the numerous picnics I went to. I should have invited more of my friends over this summer to enjoy my patio out here in Brooklyn; I think I would have enjoyed it more, but I’m moving again and I’m not interested in dwelling too much on what I should have done.

Basic directions:

Ingredients

  • 1 1/2 pounds ricotta cheese
  • 1/3 cup honey
  • 1/3 cup all-purpose flour
  • 6 eggs
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
  2. Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together thoroughly into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, lemon zest, and salt. Pour batter into the prepared pan.
  3. Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

This is the ricotta recipe I’ve taken to using from Serious Eats, though I use a saucepan instead of the microwave. You’ll need between 2-3 quarts of whole milk for this cheesecake: http://bit.ly/cU38G1

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