28-oz. packages cream
cheese, room temperature, cut into cubes
2 Tbsp. salt-free matzo meal
1 Tbsp. fresh lemon juice
tsp. lemon zest
2 tsp. vanilla extract
1/8 tsp. kosher salt
red raspberries to cover the top
sugar (for dusting)
springform pan with 2 1/2"-high sides
Put ricotta in a large fine-mesh
strainer set over a bowl. Drain for 30 minutes.
Arrange rack in lower third of
oven and preheat to 350°. Grease an 8" springform pan with 2
1/2"-high sides with butter. Mix 1 Tbsp. sugar and breadcrumbs in a
small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.
Transfer ricotta to a processor.
Purée for 15 seconds. Scrape down sides of processor;
purée until smooth. Add cream cheese; purée until smooth.
Add the remaining sugar and all other ingredients; purée,
scraping down sides occasionally, until smooth, about 30 seconds.
Scrape batter into prepared pan.
Bake cheesecake until golden
brown and just set, about 1 hour 15 minutes. Transfer to a rack and let
cool in pan (cake will fall slightly). Refrigerate uncovered until
cool, about 3 hours. Then cover and chill overnight.
To serve, wrap a warm towel
around pan to release cake. Remove pan sides. Covefr top with fresh red
raspberries. Dust with powdered sugar.
Cut into wedges.