Lemony Ricotta Cheesecake Recipe

How to make it

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• If you use store bought ricotta, drain it through a cheesecloth in a colander for one hour since fresh ricotta is much thicker!
• Butter a 10 inch springform pan, coat with 1 tsp sugar
• Beat ricotta at slow speed until it smoothes out
• Add eggs one at a time and blend in remaining sugar
• Add and blend in the yoghurt, lemon juice, lemon zest, vanilla
• Pour mixture in pan and smooth out top
• Wrap bottom and sides of pan in foil
• Cook this in a water bath ( place cheescake pan in another larger pan filled with water within an inch to top of cheesecake pan )
• Bake in a 350F oven , cover loosely with foil only for the first 30 minutes and then bake until top is golden and center jiggles, entire baking time about 90 minutes
• Remove cake from oven but keep in the water bath
• Let cool to room temperature
• Remove pan from water, remove foil from pan and cool on a rack
• Cool, cover with plastic wrap and let chill overnight
• Serve pieces with a dollop of whipped cream or some fresh berries on the side