Lemon Raspberry Ricotta Cheesecake
Recipe Temp: 77 C. Recipe Time: 02:00. Prep Time: 08:30.
Ingredients
| 9 ounces | 255 g | ricotta cheese |
| 1 cup | 240 ml | granulated sugar, divided |
| 7 ounces | 200 g | cream cheese, softened |
| 1/2 cup | 120 ml | full-fat Greek yogurt |
| 1/2 cup | 120 ml | heavy cream |
| 2 | large eggs, plus 1 large egg yolk | |
| 1 lemon | finely grated lemon zest, plus 2 tablespoons freshly squeezed juice | |
| 2 tablespoons | 30 ml | all-purpose flour |
| 1/4 teaspoon | 1.3 ml | vanilla extract |
| â | fine sea salt | |
| 1 1/2 cup | 360 ml | graham cracker or digestive biscuit crumbs |
| 1/3 cup | 80 ml | unsalted butter, melted |
| 2 pints | 945 ml | fresh raspberries |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 170ÂșF (77ÂșC). Preheat the oven to 375ÂșF (190ÂșC). Step 2: Make the cheesecake filling: In a large bowl, whisk together the ricotta cheese, 2/3 cup sugar, cream cheese, Greek yogurt, heavy cream, eggs, egg yolk, lemon zest, lemon juice, 1 tablespoon flour, vanilla, and 1/2 teaspoon salt. Transfer to a large zipper lock bag and seal using the water immersion technique. Step 3: Place the bag in the water bath and set the timer for 2 hours. Step 4: Make the crust: In a medium bowl, combine the graham cracker crumbs, butter, 1/3 cup sugar, 1 tablespoon flour, and pinch salt. Mix until well combined. Press into the bottom of a 9-inch (22-cm) spring form pan. Step 5: Bake until the crust is set and lightly browned, 7 to 10 minutes. Let cool.
Finishing Steps: Step 1: When the timer goes off, remove the bag from the water bath. Pat the bag dry. Cut off one corner of the bag and pipe the filling directly over the baked crust. Press the berries into the surface of the filling and transfer to the refrigerator. Chill for at least 8 hours to set before serving.
From https://recipes.anovaculinary.com/recipe/sous-vide-lemon-raspberry-ricotta-cheesecake