SERVES 10 TO 12
When I set about developing a cheesecake, I wanted to arrive at a recipe that would please both camps: those who love a light, fluffy variety and people who crave the dense, velvety experience of a New York–style cheesecake. I’m pleased to report that I’ve created a cake that is light and rich at the same time. The addition of ricotta cheese is the key here; it adds levity without sacrificing richness. And if you’ve never used a bain-marie (hot-water bath) in your oven before, fear not: this French baking trick helps prevent delicate desserts from drying out and their tops from cracking.
8 whole graham crackers (16 squares)
4 tablespoons (½ stick) unsalted butter, melted, plus more for greasing
1 tablespoon sugar
1½ pounds whole-milk ricotta cheese (3 cups)
1 (8-ounce) package cream cheese, slightly softened
1 cup sugar
3 tablespoons all-purpose flour
¼ teaspoon fine sea salt
3 large eggs
2 egg yolks
1 teaspoon freshly grated lemon zest
1 vanilla bean, halved lengthwise and seeds scraped
Preheat the oven to 350°F.
In a food processor, process the graham crackers into fine crumbs (you can also seal them in a zip-top bag, then roll a rolling pin over the bag to make crumbs by hand) and transfer to a medium bowl. Add the butter and sugar and stir until the crumbs are moistened. Press the mixture evenly into the bottom of a 9-inch springform pan and bake until the crust is fragrant and golden, 10 minutes. Cool the pan on a wire rack.
Line a fine-mesh strainer with a coffee filter or paper towel, place the ricotta on top, and strain for 1 hour to remove excess liquid.
In the bowl of a stand mixer fitted with the paddle attachment, beat the drained ricotta, cream cheese, and sugar on medium speed until smooth, 1 to 2 minutes. Reduce the speed to low, add the flour and salt, and beat until incorporated, 1 minute. With the mixer running, add the eggs and egg yolks one at a time and beat until just blended, 1 minute. Stir in the lemon zest and the vanilla bean seeds.
Pour the filling over the cooled graham cracker crust. Set a rimmed baking sheet or large roasting pan in the lower rack of the oven and fill it halfway with boiling water. Arrange a rack above the water bath and bake the cheesecake until just barely set in the center, 1 hour.
Transfer the cheesecake to a wire rack and cool completely. Cover and chill until completely cold, at least 4 hours and preferably overnight. Unmold the cake from the springform pan and transfer to a serving platter.