Sous Vide Lemon Raspberry Ricotta Cheesecake
Ingredients for 12
9 ounces ricotta cheese
1 cup granulated sugar, divided
7 ounces cream cheese, softened
1/2 cup full-fat Greek yogurt
1/2 cup heavy cream
2 large eggs, plus 1 large egg yolk
Finely grated zest of one lemon, plus 2 tablespoons freshly squeezed juice
2 tablespoons all-purpose flour
1/4 teaspoon vanilla extract
Fine sea salt
1 1/2 cup graham cracker or digestive biscuit crumbs
1/3 cup unsalted butter, melted
2 pints fresh raspberries
Set the Anova Sous Vide Precision Cooker to 170ºF (77ºC). Preheat the oven to 375ºF (190ºC).
Make the cheesecake filling: In a large bowl, whisk together the ricotta cheese, 2/3 cup sugar, cream cheese, Greek yogurt, heavy cream, eggs, egg yolk, lemon zest, lemon juice, 1 tablespoon flour, vanilla, and 1/2 teaspoon salt. Transfer to a large zipper lock bag and seal using the water immersion technique.
Place the bag in the water bath and set the timer for 2 hours.
Make the crust: In a medium bowl, combine the graham cracker crumbs, butter, 1/3 cup sugar, 1 tablespoon flour, and pinch salt. Mix until well combined. Press into the bottom of a 9-inch (22-cm) spring form pan.
Bake until the crust is set and lightly browned, 7 to 10 minutes. Let cool.
When the timer goes off, remove the bag from the water bath. Pat the bag dry. Cut off one corner of the bag and pipe the filling directly over the baked crust. Press the berries into the surface of the filling and transfer to the refrigerator. Chill for at least 8 hours to set before serving.