Ricotta Cheesecake with Cran-Raspberry Sauce Recipe - Joyofbaking.com

Crust:

1 cup (100 grams) graham wafer or digestive biscuit crumbs

2 tablespoons (30 grams) granulated white sugar

1/4 cup (4 tablespoons) (57 grams) unsalted butter, melted

Filling:

20 ounces (2 1/2 cups) (570 grams) fresh whole milk ricotta, drained (See Note)

1 - 8 ounce (227 grams ) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar

1 tablespoons (15 grams) cornstarch (corn flour)

4 large eggs, room temperature

Zest of 1 lemon or orange

1 1/2 teaspoons pure vanilla extract

Cran-Raspberry Sauce:

3 cups (300 grams) frozen unsweetened raspberries

2 cups (200 grams) fresh cranberries

1/2 cup (100 grams) granulated white sugar (or more to taste)

1 tablespoon cornstarch (corn flour)

Zest of a lemon or orange (optional)

Note: Place the ricotta in a fine-meshed strainer or else a cheesecloth-lined strainer that has been suspended over a bowl. Cover and place in the refrigerator to drain for several hours, or even overnight.

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