Cheesecake

Method

1. 01

   Set the ricotta in a fine sieve or cheesecloth over a bowl. Drain it in the fridge for 1 hour, or overnight.

2. 02

   Heat the oven to 350°F. Wrap the outside of a 9-inch springform pan in two layers of foil.

3. 03

   Stir the crumbs, 3 tbsp sugar, and melted butter. Press the mix into the bottom of the pan. Bake 10 minutes. Lower the oven to 325°F.

4. 04

   Blend the drained ricotta and mascarpone in a food processor or mixer until completely smooth. Scrape the bowl.

5. 05

   Add 1 1/4 cups sugar, the flour, and the salt. Blend until smooth. Add 1 tbsp vanilla. Add the eggs one at a time on low speed. Mix in 1 cup sour cream. Stop as soon as it is smooth. Do not whip in air.

6. 06

   Pour the batter over the crust. Set the pan in a roasting pan and pour in hot water until it comes about halfway up the sides.

7. 07

   Bake at 325°F until the edges are set and the center still wobbles, 60 to 70 minutes.

8. 08

   Stir the topping sour cream, 2 tbsp sugar, and 1/2 tsp vanilla. Spread it over the hot cake. Bake 8 minutes more.

9. 09

   Lift the pan out of the water. Cool on a rack for 1 hour. Chill at least 6 hours, or overnight. Cover it once the top is cold.

10. 10

    Run a knife around the edge and release the ring. Slice with a hot dry knife.