Name: Ricotta Cheesecake
Yield: 8 to 10 Servings
Ingredients: 2 15-oz. containers whole-milk ricotta; 1 Tbsp. unsalted butter, room temperature; 1 Tbsp. plus 1 cup sugar; 3 Tbsp. unseasoned dry breadcrumbs; 2 8-oz. packages cream cheese, room temperature, cut into cubes; 2 large eggs; 2 Tbsp. salt-free matzo meal; 1 Tbsp. fresh lemon juice; 2 1/2 tsp. lemon zest; 2 tsp. vanilla extract; 1/8 tsp. kosher salt; Powdered sugar (for dusting)

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Secret ingredient time! Crushed matzo meal adds depth to this ricotta cheesecake recipe.

Recipe notes