European cheesecake is dramatically different from American cheesecake. It’s lighter and far more vanilla2flavored. I grew up with that cheesecake, and have been on a quest to duplicate it ever since I came to the US. The ricotta cheesecake recipe below comes close to what I have in mind (or palate), but not quite.

2 15 oz. whole milk ricotta

1 tbsp. unsalted butter

1 tbsp. plus 1 cup sugar

3 tbsp. plain breadcrumbs

2 8oz. fromage blanc or quark cheese (can be found at Whole Foods and other specialty stores)

2 large eggs

2 tbsp. matco meal

1 tbsp. fresh lemon juice

3 tsp. lemon zest

2 tsp. pure vanilla extract ( I prefer Tahitian vanilla)

Put ricotta in a fine mesh sieve and let drain for 30 minutes. Preheat oven to 350.

Pam an 8” spring–form pan with high sides ( 3” ). Sprinkle with sugar and breadcrumbs. Tap out excess.

Transfer ricotta to processor and puree for 30 seconds. Scrape down sides and puree until smooth. Add fromage blanc and puree again until smooth. Add all other ingredients and puree until smooth. Scrape batter into prepared pan.

Bake until golden brown and just set, about 1 ¼ hours. Let cool for 3 hours. Cover and chill overnight.