Cheesecake

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Servings: 1

Ingredients

Cost per recipe $4.72 view details

Adding a little creamy ricotta cheese instead of extra sugar makes all the difference in the recipe. Be sure to puree the cottage and ricotta cheeses till they are absolutely smooth; they give the cake its velvety texture. Make it a least a dayahead of time, to allow the flavors to blend.
Position the oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line a 9 inch round baking pan with a baking parchment or possibly wax paper round and spray with nonstick cooking spray.
In a food processor, puree the cottage and ricotta cheeses till velvety smooth, at least 3 min.
Add in the Neufchatel cheese, Large eggs, sugar, vanilla, lemon juice, and salt; pulse just till completely smooth, about 30 seconds. Pour into the prepared pan.
Pull the oven rack partly out. Place a large roasting pan on the rack; add in the filled cheesecake pan. Carefully pour 1/2 inch boiling water into the roasting pan. Bake till the cheesecake is just starting to pull away from the sides of the pan, 40-45minutes. Cold completely on a rack, then cover with plastic and chill at least 24 hrs and up to 2 days.
To unmold the cheesecake, cover the pan with tightly stretched plastic wrap then place a plate on top. Invert the pan and tap gently to release the cake; remove the parchment. Place a cake plate on the cake and invert so which the cake is right-side-up. Press the graham cracker crumbs around the sides of the cake.