Salvatore Brooklyn has an amazing Brooklyn based product line. Their ricotta is fresh, fluffy, and fatty.

“It’s my favorite ricotta in the whole world,” Martha Stewart proudly proclaims on their website.

There are a variety of ways to make ricotta that include using acidifiers such as buttermilk (my recipe of choice: Buttermilk Ricotta), citric acid, white vinegar, and lemon juice. The distinct, creamy texture of Salvatore Brooklyn’s lemon set ricotta is due to the long draining time of the curd in the refrigerator, which slows the rate of acidification of the cheese, resulting in a creamy, mellow flavor profile.  To learn more about their operation and process, I recommend this article by The Kitchn.

Here is a recipe that showcases the delicate creamy body of the ricotta cheese while infusing it with bright, lemony goodness.  I could imagine bringing these bars to a late afternoon tea party and saving a few for a sweet breakfast treat.

Kristina Mazzio, a friend and photographer for Cheese Grotto, is the brains and visuals behind this recipe.  An experienced pastry cook, Kristina weaves cheese and baking science into many different delicious wonders.

Recipe

For the Crust:

• 2 cup crushed graham cracker
• 1 stick of unsalted butter
• 1 tablespoon orange zest
• 1/4 cup of sugar

For the Filling:

• 8 oz Salvatore Bklyn ricotta cheese
• 4 eggs beaten
• 1 1/3 cup sugar
• 3 tablespoons all purpose flour
• 2 tablespoons lemon zest
• 1 tablespoon orange zest
• 2/3 cup fresh squeezed lemon juice
• 1/4 teaspoon salt

Mix graham cracker, orange zest, and sugar in a bowl then pour melted butter in. Press mixture into the bottom of a parchment lined 9×13 inch pan. Bake at 350 degrees for 10 minutes or until golden.While the crust is baking start to make the filling. Whisk cheese, egg, sugar, flour and zest. Stir in lemon juice and salt. Pour mixture into warm crust. Bake at 325 degrees for 30 minutes or until the top feels firm when touched. Cool for 2 hours in refrigerator.

While cutting, wipe the knife clean in between each cut. Dust with powdered sugar.