Ingredients
For the Crust
- ¼ cup grated or smashed cookie of choice (e.g., Jules Detrooper butter waffles)
- 1 teaspoon sugar
- 1 tablespoon butter, softened
For the Filling
- 3 lbs whole milk fresh ricotta (Calabro brand recommended)
- 1 cup mascarpone cheese
- 6 large eggs
- 1 teaspoon sugar (for crust)
- 1½ cups sugar (for filling)
- 2 teaspoons vanilla extract
- 2 teaspoons grated lemon zest
- 2 teaspoons fresh lemon juice
Instructions
- Drain the Ricotta: Place the fresh ricotta in a sieve set over a bowl and allow it to drain for 1 hour to remove excess liquid, ensuring a thicker and creamier cheesecake texture.
- Prepare the Pan and Crust: Triple wrap the bottom and sides of a 3×10-inch springform pan with aluminum foil to prevent leaks. Butter the sides, bottom, and rim of the pan thoroughly. Mix the smashed or grated cookie crumbs with 1 teaspoon of sugar, then press this mixture evenly onto the buttered pan to create the crust layer.
- Make the Filling Batter: Preheat the oven to 350ºF. Boil water in a teapot for the water bath. Beat the mascarpone in an electric mixer on medium speed until light and fluffy, then transfer it to a small bowl. In the mixer bowl, combine the drained ricotta and lemon zest and beat on low speed until smooth. Add the eggs one at a time, beating well after each addition. Gradually beat in the remaining 1½ cups sugar until fully incorporated and the mixture is very smooth. Then fold in the mascarpone, vanilla extract, and fresh lemon juice until evenly blended.
- Assemble and Bake in a Water Bath: Pour the cheesecake batter into the prepared springform pan and smooth the top. Place the pan inside a larger roasting pan with sides no higher than the cheesecake pan. Carefully set the roasting pan on a pulled-out oven rack. Pour the boiling water into the larger pan until it reaches about 1 inch up the side of the cheesecake pan. Bake for 1 hour and 15 minutes. Check for doneness by gently pressing the top—it should spring back slightly—with minimal rippling in the batter. If needed, continue baking up to an additional 30–40 minutes or until an instant-read thermometer inserted into the center reads 150-155ºF.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature while still in the water bath. Then refrigerate it for at least 4 hours or ideally overnight to let it fully set and develop its flavors.
- Unmold and Serve: Run a thin knife around the edges of the cheesecake to detach it from the pan. Release and remove the springform sides. Keep refrigerated until ready to serve for best texture and taste.
Notes
- Using whole milk fresh ricotta is essential; low-fat ricotta will result in a less creamy texture.
- Be sure to triple wrap the springform pan with foil to prevent water from leaking into the cheesecake during the water bath.
- Oven temperatures and baking times can vary; use a thermometer to ensure the cheesecake reaches 150-155ºF for perfect doneness.
- The water bath helps cook the cheesecake gently and evenly, preventing cracks and ensuring a smooth texture.
- Chilling overnight improves firmness and flavor balance for the best experience.
- Prep Time: 1 hour 20 minutes
- Cook Time: 1 hour 15 minutes to 1 hour 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
