- Stand Mixer: Essential for mixing the ricotta cheese filling smoothly and efficiently.
- Digital Scale: Accurate weighing is crucial in baking, ensuring precise measurements of ingredients.
- Cheesecloth: For straining and draining any excess liquid from the ricotta cheese during preparation.
- Pie Dish or Cheesecake Pan: The appropriate vessel for shaping your Ricotta Cheesecake batter before baking.
- Springform Pan (optional): If you prefer to make a traditional-style cheesecake, this pan helps in releasing the cake without damage.
- Oven Thermometer: Ensuring accurate oven temperature is vital for even and proper baking of your cheesecake.
- Cooling Rack: For allowing the cheesecake to cool down properly after baking, preventing condensation on top.
- Rubber Spatula: Useful for mixing ingredients smoothly or scraping batter from bowls without incorporating air.
- Parchment Paper: To line your pan and facilitate easy removal of the cheesecake after baking.
- Digital Kitchen Timer: For precise timing during preparation, particularly important when adding ingredients like eggs at specific intervals.
- Cheese Grater (optional): If you decide to use fresh ricotta or any additional cheese for garnish or flavor enhancement.
3 tablespoons finely crushed amaretti (crisp Italian macaroons) or plain fine dry bread crumbs
2 pounds fresh ricotta at room temperature 30 minutes
6 large eggs at room temperature 30 minutes
2/3 cup sugar
1/4 cup all-purpose flour
1 1/2 teaspoons grated lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
Equipment: an 8-inch springform pan
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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