Living Richly With WIC: Ricotta Cheesecake

The challenge to myself was to make a cheesecake from a gallon of milk.

And I did.

Ricotta yogurt cheesecake.

This can be made without the crust, but I had a box of graham crackers in the cupboard to use up.

Crust:

About 10 full graham crackers
4 tablespoons melted butter
3 tablespoons sugar (this could be optional)

Process in food processor (or crush the graham crackers with a rolling pin and mix in a bowl).  Press into the bottom of a buttered springform pan.  I think mine is 10 inches.

Cake:

2 1/2 cups ricotta
1 cup Greek-style yogurt
1 1/2 cups sugar
4 eggs (or 3 duck eggs)
Grated lemon zest from one lemon
2 teaspoons vanilla
For extra creaminess, you can add 4 ounces of cream cheese, or a half cup of cream.

Mix in food processor until very smooth.  (The second time I made this, I didn’t process it for very long because Sophie was sleeping a few feet away. There was definitely a difference.) Pour into buttered pan.  Bake at 325 for about an hour.

Max’s two favorite things that aren’t video games or Lego, of course. This was two weeks ago. Oh, and ricotta cheesecake is one of his favorite things too.

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