Brown Butter Ricotta Cheesecake

Instructions

1. 1

   Preheat oven to 180°C (350°F).

   Tip: Use a rack in the center of the oven for even baking.

2. 2

   Make the crust: In a medium bowl, mix together graham cracker crumbs, browned butter, and salt until well combined.

   Tip: Use a food processor to speed up the process.

3. 3

   Press the crust mixture into the bottom of a 23cm springform pan.

   Tip: Make sure to evenly distribute the crust mixture.

4. 4

   Bake the crust: 10 minutes at 180°C (350°F).

   Tip: Let it cool completely.

5. 5

   Make the filling: In a large mixing bowl, beat the ricotta cheese, Parmesan cheese, and vanilla extract until smooth.

   Tip: Use an electric mixer for a creamy filling.

6. 6

   Add the sugar, eggs, and black pepper to the bowl and mix until well combined.

   Tip: Start with a slow speed and increase as needed.

7. 7

   Pour the filling into the cooled crust.

   Tip: Make sure to smooth the filling.

8. 8

   Bake the cheesecake: 30 minutes at 180°C (350°F).

   Tip: The edges should be set and the center slightly jiggly.

9. 9

   Let the cheesecake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

   Tip: Don't touch the cheesecake until it has cooled.

10. 10

    Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

    Tip: This will allow the flavors to meld together.