Ricotta Cheesecake Brûlée

• Vegetarian

• Produce

  • 1 tsp Lemon, zest

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 3 tbsp Cornstarch
  • 3 tbsp Flour
  • 1 tsp Vanilla extract
  • 2 1/8 cup White sugar

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 14 tbsp Butter
  • 3 (8 ounce packages Cream cheese
  • 1 (16 ounce container Ricotta cheese, smooth
  • 1 cup Sour cream

Found on kitchentrials.com

Description

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup white sugar
• 6 tbsp butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 (16 ounce) container extra smooth ricotta cheese
• 1 1/2 cups white sugar
• 4 eggs
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 3 tbsp cornstarch
• 3 tbsp flour
• 1/2 cup butter, melted and cooled
• 1 cup sour cream
• 1/4 cup white sugar

Directions

• Preheat your oven to 375ºF. Grease the bottom and sides of a springform pan. Place a circle of parchment paper onto the bottom of the pan, then grease on top of it too.
• Mix together the graham cracker crumbs, sugar, and melted butter with a fork.
• Press the mixture into an even layer in the bottom of the prepared pan. Bake for 7 minutes, then let cool before filling with the cheesecake.
• Preheat your oven to 325ºF with a rack in the middle position.
• Beat together the cream cheese and ricotta cheese until fluffy and smooth. Scrape down the sides of the bowl as needed.
• Add the sugar, beat. Add the eggs, one at a time, beating to combine after each one.
• Add the lemon juice, lemon zest, vanilla, cornstarch, flour, and melted butter. Mix to combine.
• Add the sour cream at the very end and stir or mix very gently to just combine it all.
• Pour the mixture into your prepared pan on top of the crust if using. Use an offset spatula to smooth out the top.
• Put the cheesecake on the middle rack in your oven, and place a oven safe dish with about an inch of hot water in it on a rack under the cheesecake to help keep the oven moist. Bake for 1 hour and 15 minutes. Turn the oven off, and leave the cheesecake in the oven for an additional 2 hours - do not open the door. After that, move your cheesecake to the counter to completely cool, then to the fridge overnight.
• Once your cheese has finished cooling, sprinkle an even layer of white sugar over the top of the cheesecake. Use a kitchen torch to melt the sugar until it is golden brown all over. See notes for other ways to brûlée too!
• Chill the cheesecake in the fridge until ready to serve - its best made a day in advance.