White Chocolate Ricotta Cheesecake

• Produce

  • 3 tsp Buddha's hand lemon, zest
  • 1 5 oz bag White chocolate lindt lindor white chocolate truffles

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp 100 grams (half a cup granulated sugar
  • 30 g All-purpose flour
  • 17 g Cornmeal
  • 1/2 tsp Nutmeg
  • 1 Of 5 cardamom pods, seeds
  • 1 Powdered sugar
  • 1/2 tsp Salt, flaky

• Snacks

  • 5 Biscoff cookies

• Dairy

  • 1 tbsp Butter, unsalted
  • 2 8 oz packages Cream cheese

• Other

  • 2 15 oz containers Whole milk ricotta, drained overnight or at least 1 hour

Found on localmilkblog.com

Ingredients

• 2 15 oz containers whole milk ricotta, drained overnight or at least 1 hour
• 5 Biscoff cookies, ground to a powder
• 1 tablespoon unsalted butter
• 5 oz bag of white chocolate Lindt LINDOR White Chocolate Truffles, melted & room temp
• 2 8 oz packages of cream cheese
• 17 grams (2 tablespoons) cornmeal
• 30 grams (about 1/4 cup) all purpose flour
• 100 grams (half a cup) granulated sugar + 1 teaspoon
• seeds of 5 cardamom pods, ground to a powder
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon of flaky salt
• 3 eggs
• 3 teaspoons zest buddhas hand lemon (meyer or regular will do)
• powdered sugar for dusting

Directions

• Drain ricotta in a cheesecloth lined sieve, preferably overnight but at least an hour. Unless you have a particularly dry ricotta.
• Heat oven to 350°F (180°C).
• Grind your biscoff cookies to a powder (I use a mini cuisinart, but you can use a plastic bag and a rolling pin if you dont have an appliance) with 1 teaspoon of the sugar. Grease an 8 x 2 springform pan with the butter. Dust to coat with the biscoff crumbs, tapping out the excess. Coat it by shaking the pan around, not by using your fingers. Wrap the entire pan with tinfoil to prevent water leaking in from the bain marie.
• Melt the chocolate in a bowl set above a pot of simmering water. Set aside to cool to room temp.
• In the bowl of a stand mixer fitted with the whisk attachment whip the cream cheese until light and fluffy, scraping down the bowl once or twice.
• Add the ricotta and beat until smooth and combined, scraping down the bowl at least once.
• Add in the cornmeal, flour, 100 grams of sugar, cardamom, nutmeg, salt, and melted chocolate. Beat on medium-high until combined.
• Add the eggs one at a time, beating until combined and smooth.
• Fold in the zest with a spatula. And put a kettle or two of water on to boil.
• Pour the batter into the prepared pan. Place the pan in a roasting pan large enough for it to sit flat. Mine is slightly small but I prop it with wads of tinfoil to keep it stable.
• Open the oven, pull out the rack, and set the pan on it. Pour your boiling water into the roasting pan, about an inch up the side of your spring form pan, and slide it in the oven.
• Bake for 1 hour 15 minutes, until just set. It will still be a little jiggly & golden brown. Remove from bain marie and let cool to room temperature. Chill in the fridge for one hour after that, and then cover it and cool an additional 3 hour or overnight. Its normal for it to deflate. Yours will be taller than mine because I used a 10 x 3 pan due to that being all I had.
• Pop the mold off, let come to room temp or at least get the chill off, dust with powdered sugar & a little more lemon zest, slice, and serve. I use a cake mover (a giant round spatula type thing, to move it off the metal base if need be).