Sunday, March 31, 2013

ricotta cheesecake with cran-raspberry sauce


1 cup graham cracker crumbs
2 tablespoons granulated white sugar
1/4 cup unsalted butter, melted

20 oz. (2 1/2 cups) fresh whole milk ricotta, drained
1, 8 oz. cream cheese, room temperature (use full fat)
1 cup granulated white sugar
1 tablespoon cornstarch
4 large eggs, room temperature
zest of 1 lemon or orange
1 1/2 teaspoons pure vanilla extract

Cran-Raspberry Sauce:
3 cups frozen unsweetened raspberries
2 cups fresh cranberries
1/2 cup granulated white sugar (or more to taste)
1 tablespoon cornstarch
zest of a lemon or orange
2 days before serving
Place the ricotta in a cheesecloth-lined strainer that has been suspended over a bowl. Cover and place in the refrigerator to drain for several hours, or even overnight.

1 day before serving
1. Preheat the oven to 350 degrees F and spray with non stick cooking spray, a 9 inch spring form pan. Carefully wrap the outside of the pan with 2-3 layers of Stretch-tite and then two layers of heavy aluminum foil.
2. In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
3. In the bowl of your electric mixer, place the cream cheese and beat until smooth and free of lumps. Add the ricotta and sugar and beat until smooth (about 2-3 minutes), scraping down the bowl as needed. Beat in the cornstarch. Add the eggs, one at a time, beating about 30 seconds after each addition.
4. Scrape down the sides of the bowl. Beat in the lemon zest, vanilla extract, and salt and beat until incorporated. 
5. Remove the crust from the refrigerator and pour in the filling. Place the spring form pan in a large roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of your spring form pan. 
6. Bake for about one hour 15 minutes, or until the top of the cheesecake has nicely browned and the center of the cake moves slightly when the pan is gently shaken. Remove the pan from the water bath and cool on a wire rack. Cover and refrigerate until the cheesecake is cold, about 6-8 hours or overnight.
7. Meanwhile, in a large saucepan combine all the ingredients for the cran-raspberry sauce. Cook over medium heat, stirring often, until the sauce thickens and is bubbly. Remove from heat and let cool. (Note: taste and add more sugar as needed.) Cover and store in the refrigerator. 

*Adapted from

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