My Cook: Lemon Ricotta Cheesecake

February 22, 2019

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Suvie will make pulling off a technically impressive cheesecake a piece of cake (sorry, couldn’t help myself). Thanks to the precise temperature control you don’t need to worry about messing with a water bath in your oven, or overcooking your precious dessert. This cheesecake will come out perfect every time. Ricotta cheesecake has a slightly coarser texture than traditional cheesecakes due to the small curds. Adding lemon helps lighten up this rich dessert and will keep you coming back for more.

Ingredients

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Crust

  • 3 oz graham crackers
  • 4 tbsp butter

Filling

  • 4 eggs
  • ¾ cup 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 flour

Slow Cook Settings

Protein: LOW, 2 hr

Starch: 0 min

Instructions

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Melt the butter in a heatproof bowl. Break the graham crackers into small crumbs and mix into the butter until they start to clump together.

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Spray the bottom of a Suvie pan with cooking spray. Press the graham cracker crumbs into the bottom of the pan so they are compacted into a thin, even layer.

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Place the pan in your Suvie and broil for 5-7 minutes. Keep an eye on the pan as it can easily burn. Broil until golden brown (it will smell really good!). Let the pan cool.

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Separate the yolks from 2 of the eggs, and discard or save the whites for another use. In a large bowl, whisk together the 2 egg yolks with the remaining 2 whole eggs.

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Add the sugar and whisk vigorously for 1-2 minutes until the sugar is dissolved and the eggs have lightened in color.

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Add the lemon zest and lemon juice, and whisk to combine. Add the room temperature cream cheese and whisk to combine until smooth.

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Add the ricotta cheese and stir to combine. Finally, sift in the flour and salt and gently stir to combine until smooth. You will still see some curds from the ricotta cheese.

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Pour the cheesecake mixture into the pan with the browned graham crackers.

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Load into your Suvie, enter the Slow Cook settings and cook.

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After the cook is complete refrigerate the cheesecake for at least 4 hours so it is completely cool and set. Bon appetit!

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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.

Dan Snedeker