Saturday, July 20 2024

This exquisite cheesecake brings together the creamy richness of ricotta and cream cheese, infused with a hint of lemon zest, all on a buttery graham cracker crust.

To elevate the flavor profile, we crown this masterpiece with a delicious layer of fig jam, which adds a touch of natural sweetness and sophistication.


 

 

SERVINGS:6

Ingredients

For the crust:

  • 2 cups graham cracker crumbs (about 16 whole crackers)
  • 1/2 cup unsalted butter, melted

For the filling:

  • 2 cups ricotta cheese
  • 1 cup cream cheese (8 oz, softened)
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • Zest of 1 lemon

For the topping:

  • 1 cup fig jam

 

METHOD:

Instructions for use.

Prepare the crust:

Reduce graham crackers into fine crumbs using a food processor.
Add the melted butter and mix until well blended.
Line the bottom of a 9-inch baking pan with baking paper.
Press the graham cracker mixture firmly into the bottom of the baking dish, using the back of a spoon to level it.
Place the baking sheet in the refrigerator for at least 30 minutes to set.

Prepare the filling:

In a large bowl, combine the ricotta and cream cheese until smooth.
Add the sugar and mix well.
Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract, flour and lemon zest and mix until smooth and well combined.

Bake the cheesecake:

Pour the filling over the crust in the baking dish.
Smooth the top with a spatula.
Bake in a preheated oven at 160°C (350°F) for about 50 to 60 minutes, or until the center is almost cooked through (it should still be slightly jiggly in the center).
Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour.
Remove the cake from the oven and let it cool completely to room temperature.
Once cooled, store the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

Add the topping:

Before serving, spread the fig jam evenly over the surface of the cheesecake.

Serving:

Remove the cheesecake from the pan and transfer to a serving plate.
Cut into slices and serve.

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