Serves 10 to 12
For this recipe, you will need:
Crust
2 1/2 cups NILLA® Wafers crumbs
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
Cheesecake
6 large eggs, room temperature
3/4 cup plus 1 tablespoon granulated sugar, divided
1/3 cup plus 1 tablespoon all-purpose flour
2 pounds whole milk ricotta
1 lemon, grated zest only
1 teaspoon vanilla extract
1/3 cup chocolate chips
As needed powdered sugar, for garnish
As needed fresh raspberries, for garnish
Directions:
1. Make the crust: Combine the cookie crumbs and sugar in a food processor and process to combine. Add the melted butter and process until evenly distributed. Transfer to a buttered 9-inch springform pan and pat the crumbs into an even layer on the bottom. Set aside.
2. Make the cheesecake: Preheat the oven to 365 degrees F. Set a kettle of water to boil for a water bath. For the water bath, select a roasting pan large enough to accommodate the springform pan. Set aside.
3. Separate the eggs: Place the whites in a clean, dry, stainless steel mixing bowl and the yolks in another small bowl. Set aside. Combine the sugar and flour in a small bowl and set aside.
4. Place the ricotta in the bowl of an electric mixer. Add the reserved sugar and flour and mix to combine. Add the zest and mix to combine. Add the reserved yolks and the vanilla, and mix until well combined.
5. Swirl the bowl of egg whites over low heat on the stove just to warm them. Off the heat, beat the whites until stiff.
6. Gently stir about 1/4 of the beaten egg whites into the batter. Then fold the remaining egg whites into the batter with a large rubber spatula.
7. Evenly distribute the chocolate chips on top of the reserved crust. Pour the batter into the springform and smooth the edges with a rubber spatula. Place the cheesecake in the reserved roasting pan. Create the water bath by pouring hot water from the kettle into the roasting pan to come halfway up the sides of the springform. Carefully transfer to the preheated oven and bake until the cheesecake has risen like a soufflé and is light brown on top, 50 to 60 minutes.
8. Remove the pan from the oven, take the cheesecake out of the water bath and transfer the cheesecake to a wire rack. Cool cheesecake completely before serving.
9. Just before serving, pour some powdered sugar into a small sieve and dust the top of the cheesecake with the powdered sugar. Cut into slices and serve with raspberries on the side.
For this recipe, you will need:
Crust
Directions:
1. Make the crust: Combine the cookie crumbs and sugar in a food processor and process to combine. Add the melted butter and process until evenly distributed. Transfer to a buttered 9-inch springform pan and pat the crumbs into an even layer on the bottom. Set aside.
2. Make the cheesecake: Preheat the oven to 365 degrees F. Set a kettle of water to boil for a water bath. For the water bath, select a roasting pan large enough to accommodate the springform pan. Set aside.
3. Separate the eggs: Place the whites in a clean, dry, stainless steel mixing bowl and the yolks in another small bowl. Set aside. Combine the sugar and flour in a small bowl and set aside.
4. Place the ricotta in the bowl of an electric mixer. Add the reserved sugar and flour and mix to combine. Add the zest and mix to combine. Add the reserved yolks and the vanilla, and mix until well combined.
5. Swirl the bowl of egg whites over low heat on the stove just to warm them. Off the heat, beat the whites until stiff.
6. Gently stir about 1/4 of the beaten egg whites into the batter. Then fold the remaining egg whites into the batter with a large rubber spatula.
7. Evenly distribute the chocolate chips on top of the reserved crust. Pour the batter into the springform and smooth the edges with a rubber spatula. Place the cheesecake in the reserved roasting pan. Create the water bath by pouring hot water from the kettle into the roasting pan to come halfway up the sides of the springform. Carefully transfer to the preheated oven and bake until the cheesecake has risen like a soufflé and is light brown on top, 50 to 60 minutes.
8. Remove the pan from the oven, take the cheesecake out of the water bath and transfer the cheesecake to a wire rack. Cool cheesecake completely before serving.
9. Just before serving, pour some powdered sugar into a small sieve and dust the top of the cheesecake with the powdered sugar. Cut into slices and serve with raspberries on the side.
