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Collage of five diverse artworks from the Hammer Museum Collections side by side. From left to right: 1) Contemporary painting of two embracing figures with surreal elements. 2) Post-impressionist style painting of trees with vibrant blues and greens. 3) Black and white illustration of a face with intricate patterns. 4) Japanese woodblock print style image of a figure in a checkered robe. 5) Photograph of a couple dancing, the woman in a black dress and the man in white

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AMMO Recipes | Meyer Lemon Ricotta Cheesecake

Welcome to our newest blog series: AMMO Recipes! The chefs at AMMO are excited to share their favorite recipes with you so that you can make them at home (and of course still enjoy them when you visit the Hammer). This Meyer Lemon Ricotta Cheesecake is AMMO Cafe's February Dessert Special.

THE RECIPE

Dough:

3 1/3 cups all-purpose flour

1 Tbsp. baking powder

1 tsp. salt

1 3/4 sticks butter, cubed

2 whole eggs

1 cup powdered sugar, plus additional for dusting finished tart

1 tsp. vanilla extract

Zest of 1 Meyer lemon

Filling:

2 1/2 cups ricotta cheese

3 egg yolks

1 Tbsp. vanilla extract

1 Tbsp. Meyer lemon zest

1 tsp. Meyer lemon juice

1 Tbsp. cornstarch

1 scant cup sugar

Equipment:

Deep tart pan with removable bottom

Instructions:

Place the flour, baking powder and salt in a large bowl. Add the butter, and using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse meal. Add the eggs, powdered sugar, vanilla extract and Meyer lemon zest, and mix to form the dough. Turn the dough out onto a lightly floured surface and knead until just combined. Shape the dough into a ball, and cover in plastic wrap. Refrigerate the dough for about 30 minutes.

For the filling, in a medium bowl, place the ricotta, egg yolks, vanilla extract, meyer lemon zest, meyer lemon juice, cornstarch and sugar. Mix well to incorporate the ingredients.

Preheat the oven to 350ºF. Lightly grease the bottom and sides of the tart pan.

Remove the dough from the refrigerator, and divide it in two. Lightly flour both the rolling pin and work surface, and roll out each piece of dough into a disc just slightly larger than the tart pan. To transfer the dough to the tart pan, carefully roll the dough around the rolling pin, and unroll it onto the top of the tart pan. Gently press the dough into the bottom and up the sides of the pan.

Pour the filling into the prepared tart pan. Carefully place the second disc of dough over the filling. Press the edges of the dough into the rim of the tart pan, removing any excess.

Place the tart pan on a baking sheet. Bake until the top of the pie is light golden brown, about 40 minutes. Remove from the oven, and allow the pie to cool for 5 to 10 minutes before removing it from the pan. Let the pie continue to cool at room temperature, and then place it in the refrigerator for at least two hours (tastes best when served chilled). Dust the pie with powdered sugar just before serving.

Bon Appétit!

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