Creamy Ricotta Cheesecake -- Cookbook of Eccentricities

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Date Posted: Friday, September 28 2012, 8:32:53pm
Author: Chef Percontatio
Subject: Creamy Ricotta Cheesecake

Crust:

•3/4 Cup Coarsely Ground Corn Flakes
• 4 Crumbled Graham Crackers
•1/4 Cup Unbleached All-Purpose Flour
•3 Tablespoons Granulated Sugar
•Pinch Of Kosher Salt
•1 Large Egg Yolk
•2 Tablespoons (1/4 Stick/1 Ounce) Unsalted Butter, Melted And Cooled

•1/2 Teaspoon Pure Vanilla Extract
Preheat the oven to 325°F and position a rack in the middle. Lightly grease a 9-inch spring form pan with butter or nonstick cooking spray, dust it with flour, and tap to knock out the excess.

Place the corn flakes, flour, sugar, and salt in a food processor and process until a brownish dough consistency is achieved. In a small bowl, lightly whisk together the egg yolk, melted butter, and vanilla extract. Add the liquids to the corn flake mixture and pulse several times to moisten and combine the ingredients thoroughly. The mixture should come together easily between your fingers when pinched.

To form the crust, press the mixture onto the bottom and about an inch up the sides of the spring form pan. Place the pan in the refrigerator for 15 to 20 minutes to firm up the crust, then bake for 10 to 15 minutes, or until the crust is light golden brown. Remove the pan from the oven and allow the crust to cool completely on a wire rack.

Filling:

•1 8-Ounce Package Cream Cheese
•3/4 Cup Granulated Sugar
•1/4 Teaspoon Kosher Salt
•4 Cups (30 Ounces) Fresh Whole-Milk Ricotta
•3 Large Eggs
•1 Teaspoon Pure Organic Vanilla Extract
•1 Tablespoon White Crème De Cocoa
•1 Tablespoon Cornstarch
•2 Tablespoons Finely Chopped Orange Rind
•2 Tablespoons Finely Chopped Lemon Rind

In an electric mixer fitted with the paddle attachment, beat the cream cheese with the sugar and salt on medium speed until soft and creamy, about 1 minute. Add the ricotta and beat until the mixture is smooth and light, another 2 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl with a spatula. Beat in the vanilla extract, crème de cocoa, and cornstarch. Fold in the zests with the spatula.

Pour the filling into the cooled crust, smoothing the top with the spatula. Bake the cheesecake for 45 to 50 minutes, or until the center is set; it should be slightly coagulated but not liquid. Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack.

Chill the cooled cheesecake for at least 4 hours before serving; it is best served fully chilled on the following day. To serve, remove the sides of the spring form pan and cut the cheesecake into wedges with a long, thin-bladed knife. Any leftover cake should be wrapped in plastic and stored in the refrigerator for up to 3 days.

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