One of the disadvantages of eating way way way too healthy is avoiding desserts rich in sugar and calories, even butter, for sure processed flour and whatever other ingredients you can think of, not worth packing on the pounds. But in the midst of all the stress of eating right, a girl can’t help but crave dessert here and there. This recipe which I found here, I’d like to believe is border-line okay to eat, in moderation of course (well, in my case, just a spoonful or two) and it is delicious and if done correctly, a good choice to take to a party, where you’ve been asked to bring dessert – and even if you aren’t asked to bring anything. 🙂

Ingredients {you have to click here to get a step-by-step visual}

3 lbs ricotta, fresh or not
1 tablespoon butter, softened
1/4 cup grated or smashed cookie of choice, Jules Detrooper butter waffles are so good
1 teaspoon plus 1 1/2 cups sugar
6 large eggs
1 cup mascarpone
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
Instructions

If you are using fresh ricotta, place it in a sieve over a bowl and let drain for 1 hour. If you are not using fresh ricotta, skip this step.
Triple wrap the bottom and sides of 3×10-inch springform pan with aluminum foil. Butter the sides, bottom and rim of pan. Mix the smashed or grated cookie crumbs with 1 teaspoon sugar and coat the pan.
Preheat the oven to 350ºF. Fill a teapot with water and bring to a boil. Place the ricotta and lemon zest in the bowl of an electric mixer. Beat at low speed until smooth. Beat in the eggs one at a time until smooth. Beat in the remaining 1 1/2 cups sugar. Continue to beat until mixture is very smooth. Beat in the mascarpone, vanilla and lemon juice. Pour into the pan and smooth the top.
Place the pan inside a roasting pan whose sides are not higher than the cake pan. Open oven and pull rack out halfway — make sure it’s stable. Place pan on rack, then pour in the boiling water from the teapot into the larger pan to within 1 inch of the top of the smaller pan. Bake for one hour and 15 minutes. Test with finger — the top should spring back a bit. Give the pan a shake — if the batter ripples under the surface too much, it probably needs more time. It should be slightly golden on top.

Note: Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of ricotta you are using. If you are using fresh ricotta, the cheesecake will likely cook faster — start checking at 1 hour and 15 minutes. If you are not using fresh ricotta, it might take as long as 2 hours to cook, but again, start checking at 1 hour and 15 minutes.

Remove and let cool to room temperature in the water bath. Refrigerate overnight or for at least 4 hours before serving. It will firm up as it rests. To unmold, slide a thin knife around the cake edges. Release the sides of the springform pan. Refrigerate until serving.

{for photo and recipe credit click here}