This cheesecake comes out perfectly every time thanks to Suvie’s precise water temperature control. Ricotta cheesecake has a slightly coarser texture than traditional cheesecake due to the small curds naturally found in the ricotta. Adding lemon lightens up this rich dessert and will keep you coming back for more.
Lemon Ricotta Cheesecake
Ingredients
- 9 graham cracker sheets, crushed into fine crumbs (about 1 cup)
- 4 tbsp unsalted butter, melted
- 2 egg yolks
- 2 large eggs
- ¾ cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 16 oz whole milk ricotta cheese, room temperature
- 8 oz cream cheese, room temperature
- 1 tsp salt
- ¼ cup all purpose flour
Directions
1) Spray a Suvie pan with cooking spray. In a large bowl, stir together graham cracker crumbs and melted butter until combined. Press the graham cracker crumbs into a thin, even layer in the prepared pan.
2) Place pan in the bottom zone of Suvie. Input settings and cook now.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 10 minutes
Top Zone: None
3) Remove pan from Suvie and set aside to cool while preparing the filling. In a large bowl use a hand mixer to beat together 2 egg yolks and 2 whole eggs.
4) Add the sugar and beat together for 1-2 minutes until the sugar is dissolved and the eggs have lightened in color. Add the lemon zest and lemon juice, and mix to combine.
5) Add the room temperature cream cheese and beat to combine until smooth, about 5 minutes. Add the ricotta cheese and stir to combine with a rubber spatula. Sift in the flour and salt and gently stir to combine until smooth. You will still see some curds from the ricotta cheese.
6) Pour the cheesecake mixture over the cooled crust. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 2 hours
7) After the cook is complete, allow cheesecake to cool at room temperature for 1 hour before transferring to the refrigerator to cool completely, about 4 hours. Cut into slices and serve.
Coffee Pairing
A great coffee to pair with this dessert is freshly brewed Sumatra. Beans from the Indonesian region are spicy, herbal, and smooth and will really balance out the flavors in the cheesecake. If you’re feeling a little bold and want to accentuate the citrus notes, try pairing the dessert with and an African coffee like Ethiopian Yirgacheffe, or Kenyan AA.
