An elegant cheesecake that is a bit lighter in texture than the New York Style. It pairs perfectly with berries. An excellent excuse to pick up a carton of our phenomenal Calabro Basket ricotta.
- 8 ounces full-fat cream cheese, room temperature
- 8 ounces fresh ricotta, room temperature
- ½ cup sugar
- 1 Tablespoon lemon juice
- 1 teaspoon freshly grated lemon zest, not packed (about 5g)
- ¼ teaspoon salt
- 3 eggs, room temperature
Preheat your oven to 325 degrees
Prepare a 6” spring form pan by lining the bottom with a parchment circle and generously spraying the bottom and sides with cooking spray. If you don't have a spring form, you can use a regular cake pan (but you’ll have to unmold it differently).
Combine cream cheese, ricotta, sugar, lemon juice, lemon zest, and salt in the bowl of a food processor and process until smooth.
Once smooth, add the eggs and process only until well combined.
Pour batter into the prepared pan and place on a baking sheet.
Bake until the cheesecake feels firm around the edges, though the center of the cheesecake should jiggle! If you have an instant-read thermometer, it should register 150-155 degrees.
Cool the cheesecake at least 1 hour before covering it to refrigerate until fully chilled.
To release the cheesecake, run a knife around the edge of the pan and slip off the cake mold.