A lighter, airier, Italian-style cheesecake that tastes incredible and pairs perfectly with fresh berries or chocolate ganache!
First, you’ll need to drain the ricotta cheese. I highly recommend not skipping this step because ricotta cheese is very watery, and too much liquid in the cheesecake will affect its texture.
How to drain the ricotta cheese: Place the cheese in a fine-mesh sieve lined with two layers of paper towels, and place the sieve over a bowl. Leave it to drain for several hours, or even overnight, before using it. The result is thicker cheese, and better, creamier texture.
Preheat oven to 350°F/180°C. Wrap the bottom and sides of a 9-inch springform pan with one large piece of foil, then repeat with another piece. This will ensure that water from the water bath doesn’t seep into the cake.
*To make crumbs, pulse cookies in a food processor or blender until finely ground.
**Ricotta cheese is watery and must be drained for several hours. After you've measured out the 2 cups + 1 tablespoon (540g) of ricotta cheese, place it in a fine-mesh sieve lined with two layers of paper towels, and place the sieve over a bowl.