Ricotta Cheesecake

Instructions

1. Step 1

   Preheat the oven to 160°C. Grease the bottom and sides of the springform pan with the butter, then place the pan on a baking sheet.

   Ingredients used: 14.0 gr Unsalted Butter

   Cookware: baking sheet, springform pan

2. Step 2

   Process the ricotta cheese, granulated sugar, flour, and salt until evenly combined and mostly smooth, scraping down the bowl once.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr All-Purpose Flour, 200.0 gr Granulated Sugar, 850.0 gr Ricotta Cheese, 1.0 gr Salt

   Cookware: food processor, rubber spatula

3. Step 3

   Add the eggs one at a time, pulsing briefly after each addition until incorporated.

   Ingredients used: 4.0 piece Egg

   Cookware: food processor

4. Step 4

   Finely grate the lemon zest, then squeeze in the lemon juice while keeping out the seeds. Add the vanilla extract and pulse briefly to combine.

   Ingredients used: 1.0 piece Lemon, 5.0 ml Vanilla Extract

   Cookware: food processor

5. Step 5

   Pour the batter into the prepared pan and smooth the top. Bake at 160°C until the edges are set, the center trembles slightly, and the center reaches 71°C, about 65–75 minutes.

   Timer: 70 min (fixed)

   Cookware: baking sheet, rubber spatula, springform pan

6. Step 6

   Turn off the oven, open the door slightly, and leave the cheesecake inside for 30 minutes.

   Timer: 30 min (fixed)

   Cookware: baking sheet, springform pan

7. Step 7

   Transfer the pan to a cooling rack and let the cheesecake cool for 60 minutes.

   Timer: 60 min (fixed)

   Cookware: cooling rack, springform pan

8. Step 8

   Cover the pan and refrigerate the cheesecake until cold and firm, at least 4 hours.

   Timer: 240 min (fixed)

   Cookware: springform pan

9. Step 9

   Run a thin knife around the edge, release the springform ring, and cut the cheesecake into slices.

   Cookware: paring knife, springform pan