Ricotta Cheesecake by Nick Muncy

cheesecakes, a deep dive

Ingredients

• 220 g mascarpone

• 737 g fresh ricotta, drained of excess whey

• 118 g sour cream

• 250 g sugar

• 250 g whole egg

• 65 g butter, melted

• 25 g all-purpose flour

• 15 g cornstarch

• 20 g lemon juice

• 1 ea lemon zest

• 5 g vanilla paste

• olive oil

Directions:

1. Preheat an oven to 250°F. Blend the mascarpone, sour cream, and 500g of the fresh ricotta until smooth. Transfer to a …