The challenge to myself was to make a cheesecake from a gallon of milk.
And I did.
This can be made without the crust, but I had a box of graham crackers in the cupboard to use up.
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.
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.