Ricotta Cheesecake

Ingredients

• 907 g fresh ricotta cheese (homemade preferred)
• 240 ml cream
• 2 large eggs (about 100 g)
• 100 g granulated sugar
• 200 g crumbled cookies
• 110 g brown sugar
• 113 g melted unsalted butter
• 85 g chocolate chips
• 113 g crushed walnuts
• Pinch of sea salt

Instructions

1. Mix cookie crumbs, brown sugar, walnuts, and chocolate chips. Add melted butter and press firmly into a lined pan. Chill.
2. In a bowl, combine ricotta, granulated sugar, eggs, cream, and a pinch of salt until smooth.
3. Pour the ricotta mixture over the chilled crust.
4. Set the pan in a larger water bath and bake at 300°F until firm (about 20 minutes for a sheet-pan style bake; bake longer if using a deeper pan until set).
5. Cool completely, then chill thoroughly before cutting into 2” x 2” squares (or slicing if using a round pan).
6. Serve cold and decorate as desired.

Tip: For the smoothest texture, drain ricotta well and mix gently to avoid incorporating excess air.