Recipe Summary test

35 mins
1 hr 15 mins
1 hr 50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. Grease a 2-by-10-inch springform pan. Using a food processor, finely grind the cookies and almonds. Drizzle the melted butter over the crumbs; pulse briefly to mix. Transfer the mixture to the prepared pan and press evenly into the bottom. Bake the crust until golden, about 12 minutes. Wipe out the food processor.

  • In the food processor, combine the ricotta, egg yolks, 1/2 cup granulated sugar, lemon zest, vanilla and salt; pulse to blend. Add the flour and pulse until just incorporated. Do not overblend.

  • Using an electric mixer with the whisk attachment, beat the egg whites on medium speed until foamy. Continue to beat, gradually sprinkling in 1/2 cup granulated sugar, until glossy and stiff but not dry. Add one-third of the ricotta mixture to the egg whites and fold in gently with a rubber spatula until half-blended. Repeat with the remaining ricotta mixture in 2 more batches.

  • Pour the batter into the prepared crust and bake until the top is brown and puffed, about 1 hour 15 minutes. (If the cake is well browned after 1 hour but still jiggly when the pan is touched, turn off the oven and leave the cake in with the door closed for 15 minutes more.). Transfer the pan to a rack and let cool completely.

  • In a small saucepan, simmer the cranberries, the remaining 3/4 cup sugar and 1/2 cup water over medium heat until the berries burst, about 5 minutes. Transfer the cranberry compote to a bowl and let cool completely.

  • Dust the top of the cheesecake with the confectioners sugar, if using. Serve with the compote.