Martha mentioned she got the original recipe from the Internet, but since she didn't remember which site and revised it to her tastes, this will now be known as Martha’s Lemon Ricotta Cheesecake in my book. The night I had it she left off the glaze and I don’t think any of us missed it.
1 1/2 sticks unsalted butter, softened
15 ounces whole milk ricotta (I prefer Trader Joe's ricotta — it is a bit drier. I also let the ricotta drain in a colander lined with a paper towel for a few hours in the refrigerator.)
1 1/2 cups sugar
1 tsp vanilla
Zest and juice of 1 lemon
1 1/2 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups powdered sugar
2 TBS fresh lemon juice
Preheat over to 350 degrees. Butter and flour a 10” spring form pan. Set aside.
In a large mixer bowl, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about five minutes. Mix in the eggs one at a time, incorporating well. Add the vanilla, lemon juice/zest and mix until fully combined.
Sift together the flour, baking powder, soda and salt. Add the dry ingredients in 2 increments, mixing until just incorporated. Pour into the prepared pan and smooth out as needed. Batter will be very thick. Bake 35-40 min, or until the cake is set and a toothpick inserted comes out clean.
Let cool in pan for at least 15 minutes before turning out onto a wire rack.
To make the glaze: Whisk together the powdered sugar and lemon juice until smooth. Drizzle the lemon glaze over the top of cake and serve.
Fresh strawberries or other berries would be a great addition to this cake.