RICOTTA CHEESECAKE

The ricotta cheesecake has very little to do with the typical cheesecake eaten in the US.
My very good friend Daniela (in Florence) passed this dish to me and its one of my favorites, so lets do it....

YOU'LL NEED:
(serves 10)
- 30 oz whole-milk ricotta
- 1 cup sugar
- 1 T spoon unsalted butter at room temp.
- 3 T spoons unseasoned breadcrumbs
- 2 egss
- 8 oz cream cheese
- 2 T spoons matzo meal
- 2 T spoons lemon juice
- 3 T spoons lemon zest
- 2 t spoons vanilla extract
- pinch of kosher salt
- Powdered sugar
- 8 inch diameter pan, 2-3 inches high

PREPARATION:
- In a large strainer place the ricotta and let drain well.
- Preheat oven to 350 F and grease the 8 inch springform pan with butter.
- In a small bowl, add in 1 T spoon of sugar, the breadcrumbs on the buttered pan.
- When the ricotta is drained, put it into your food processor and let it mix well for about 30 seconds or until it is smooth, add in the creamm cheese and mix again for another 10 seconds or so then add in to this mixture the rest of the sugar followed by the eggs, matzo meal, lemon juice and zest, vbanilla extract and salt. Turn processor on for about 1 minute.
- Pour the above into the buttered pan.
- Put the newly born cake into your oven and bake until golden brown (roughly 60 minutes) then let set on rack to cool. Don't worry if it falls some as this is unavoilable. Put the cooled cake in the fridge and let chill.
- Dust powdered sugar over the top, serve cool.

ENJOY !