Cheesecake with ricotta and sour cream

Ingredients:

Warp:

• 33 crumbled squares graham crackers
• 110 g melted butter, plus a little extra for greasing the pan
• 1 tbsp. sugar

Filling:

• 550 g creamy ricotta cheese
• 1 1/4 cups sour cream
• 1 cup of sugar
• 1 tbsp vanilla extract
• 2 eggs
• 3 yolks
• 1/3 cup heavy cream

Preparation:

1. Preheat the oven to 300°F (150°C). Grease a 9 x 3 inch (23 x 8 cm) cake pan with a little butter. Line the bottom and sides of the pan with parchment paper, making sure it sticks to the butter.
2. In a small bowl, combine the graham cracker crumbs, the remaining melted butter, and a tablespoon of sugar. Press 2/3 of the mixture into the bottom of a parchment-lined pan. Spread the remaining crumbs on the baking sheet and bake the crust and the remaining mixture for 10 minutes. Let cool. We'll use the reserved mixture later to decorate the sides.
3. In a stand mixer fitted with a shortcrust pastry attachment, beat the sour cream for 10 seconds. Add the ricotta cream cheese and sugar and beat on low speed for 30 seconds, then increase to medium speed. Scrape down the sides of the bowl.
4. In a separate bowl, combine the vanilla extract, eggs, yolks, and heavy cream. With the mixer running at medium speed, slowly pour in the liquid mixture. Once halfway incorporated, turn off the mixer and scrape down the sides of the bowl. Continue adding the mixture until fully combined. Once the mixture is smooth, pour it over the chilled crust.
5. Reduce oven temperature to 120°C (250°F). Place the cheesecake in a double boiler filled with hot water and bake for 1 hour. Turn off the oven and open the door for 1 minute. Close the door for another hour. Remove the water and refrigerate the cheesecake for 6 hours to cool completely before serving.
   
   Just before serving, plunge the pie pan into hot water for 15 seconds. Transfer to a cake stand or serving platter. Take the remaining baked graham cracker crumbs and press them into the sides of the cheesecake.
   
   To cut the pie, dip the knife in hot water and wipe dry after each cut.