Ricotta Cheesecake

8 – 10 Servings

2 15-oz. containers whole milk ricotta

1 Tbsp. unsalted butter, room temperature

1 Tbsp. plus 1 cup sugar

3 Tbsp. unseasoned dry breadcrumbs

2 8-oz. packages cream cheese, room temperature, cut into cubes

2 large eggs

2 Tbsp. salt-free matzo meal

1 Tbsp. fresh lemon juice

2 1/2 tsp. lemon zest

2 tsp. vanilla extract

1/8 tsp. kosher salt

Powdered sugar {for dusting}

Special Equipment: 8″-diameter springform pan with 2 1/2″-high sides

Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.

Arrange the rack in lower third of oven and preheat to 350 degrees F. Grease an 8″ springform pan with 2 1/2″-high sides with butter. Mix 1 Tbsp. sugar and breadcrumbs in a small bowl; sprinkle over the buttered pan to coat. Tap out excess crumbs.

Transfer ricotta to a processor. Puree for 15 seconds. Scrape down sides of the processor; puree until smooth. Add cream cheese; puree until smooth. Add the remaining sugar and all other ingredients; puree, scraping down sides occasionally, until smooth, about 30 seconds. Scrape batter into prepared pan.

Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to a rack and let cool in pan {cake will fall slightly}. Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.

To serve, wrap a warm towel around the pan to release cake. Remove pan sides. Dust with powdered sugar. Cut into wedges.