Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 0.25 tsp salt
  • 15 oz whole milk ricotta cheese, strained overnight
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 3 large eggs
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Instructions:

  1. Combine the graham cracker crumbs, 0.25 cup sugar, and 0.25 tsp salt in a medium bowl.
  2. Stir in the melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan using a flat-bottomed glass.
  4. Bake the crust at 350°F (175°C) for 8–10 minutes until fragrant and lightly browned. Set aside to cool completely.
  5. Pulse the softened cream cheese and 1 cup sugar in a food processor until smooth and creamy.
  6. Add the strained ricotta, lemon zest, lemon juice, cornstarch, vanilla, and salt. Process until the mixture is completely homogeneous and velvety.
  7. Incorporate the eggs one at a time, pulsing only until just combined; stop once yellow streaks disappear.
  8. Wrap the exterior of the springform pan in two layers of heavy-duty aluminum foil to prevent water leakage.
  9. Pour the filling over the cooled crust and smooth the top with a spatula.
  10. Position the pan inside a larger roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan.
  11. Bake at 325°F (160°C) for 70–80 minutes until the edges are set but the center has a slight jiggle.
  12. Turn off the oven and prop the door open slightly with a wooden spoon. Leave the cheesecake inside for 60 minutes.
  13. Remove from the water bath and let it cool to room temperature on a wire rack.
  14. Chill in the refrigerator for at least 6 hours, preferably overnight, to allow the structure to set.