Yield
Makes 10 to 12 servings
Thayer Allyson Gowdy

How to Make It

Step 1

Heat oven to 325°. Sprinkle breadcrumbs into a greased 9-inch springform pan. Wrap pan in a large piece of heavy-duty aluminum foil; press foil up sides of pan. Set pan in large roasting pan.

Step 2

Blend ricotta, sour cream, and sugar in a food processor; pulse until smooth, scraping down sides of bowl. Scrape mixture into a large bowl.

Step 3

Add eggs and next 3 ingredients in food processor; pulse until smooth. Pour into bowl with ricotta mixture, stirring until blended. Pour mixture into prepared pan. Place roasting pan on center oven rack. Pour about 1/2 inch boiling water to the pan. Bake about 1 hour and 20 minutes or until cake is set around the edges and lightly golden on top. (The center will jiggle slightly.)

Step 4

Remove cake pan from foil, being careful of hot water in roasting pan. Run a sharp knife around cake. Cool cake in pan on a wire rack 30 minutes. Place on rack in refrigerator; let cool in pan overnight. Serve cut wedges with Strawberry Topping.

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