Lemon-Ricotta Cheesecake Recipe

This recipe requires an 8- by 4-inch nonreactive aluminum pan, preferably a non-latching, two-piece style, such as. Otherwise, a traditional cake pan of those dimensions will work, with a touch more effort to unmold. Of course, cheesecake can be baked in any size or style of pan, but the volume of batter, target temperatures, and times will require individual adjustments, which have not been tested here.

If using a two-piece pan, wrap the bottom piece in foil before assembly, then tear away the excess so the pan sits flat. If using a traditional cake pan, line the bottom with a parchment round . In either case, lightly grease the pan.Add the cookie crumbs, melted butter, and salt to the pan, and stir with a fork until well combined. If needed, season to taste with additional salt. With your fingers, compress into an even layer along the bottom of the pan.

Pour batter into the prepared pan and place on a baking sheet. Bounce a spoon across the surface to dislodge any air bubbles in the batter. If you don't see any, no need to continue. If you do notice a few rising up, keep bouncing the spoon until they're gone. Bake until the cheesecake feels firm around the edges, though the innermost ring of cheesecake will wobble when you shake the pan. This softer zone should be no more than 3 inches across. The cheesecake will be done when the very center registers 155°F on a digital thermometer inserted into the very center of the cheesecake. Testing with a thermometer will not cause the cheesecake to crack; cracking is the result of over-baking and nothing more.

Bergamot orange works fantastic!!!

I'm guessing you've never tried making with bergamot orange.

Delicious

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