Rich, creamy, and ridiculously smooth, this lemon ricotta cheesecake is sort of a slice of sunshine!

Hey my friends! I don’t understand about you, however lately all I need to do is snuggle up and cover under 400 billion blankets till Spring calls and shall we me comprehend it’s safe and sunny outdoor. it has been a hideously cold (and windy!) week right here, so I’m the use of my one free bypass to whinge about iciness today.


The silver lining? This depraved climate inspired me to bust out the citrus (so fresh, so vivid, so colourful) and bake it up – cheesecake fashion!

Bold assertion right here, however um… this is probably my new preferred cheesecake. First, i like lemons. They’re my favourite shape of citrus as of late. vibrant, without difficulty to be had, and completely low-cost – what’s now not to like?

If you want To realize: I used meyer lemons in the last take a look at-run of this recipe and determined them to be a pleasing desire! They’re a touch trickier to seek out, however I exceedingly suggest the use of them if you can effortlessly get your palms of em. If now not – everyday lemons will paintings flawlessly! I tested this recipe two times the use of the usual lemons determined in any produce section and the results were dreamy. I’m definitely most effective tossing the meyer lemon thing obtainable due to the fact they’re in season right now (you need to see what number of I swiped at the store yesterday!) and a pleasant detour from the conventional lemons we get to revel in year-round.


For the Crust:
  • 2 cups Graham Crackers, pulsed into crumbs
  • 1/3 cup Granulated Sugar
  • 1/4 teaspoon Kosher Salt
  • 7 tablespoons Unsalted Butter, melted
For the Lemon Ricotta Cheesecake Filling:
  • 3 (8 ounce) packages Full-Fat Cream Cheese, very soft
  • 1 cup Whole Milk Ricotta Cheese, at room temperature
  • 1 1/4 cups Granulated Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 3 large Eggs + 2 Egg Yolks, at room temperature
  • 2 tablespoons All-purpose Flour
  • 3/4 cup Fresh Lemon Juice
  • 2 teaspoons Fresh Lemon Zest
  • Whipped Cream, for serving (optional)
  1. Preheat oven to 325 tiers (F).
For the Crust:
  1. inside the body of a blender or meals processor, integrate graham crackers, sugar, and salt; pulse till the crackers have been completely transformed into nice crumbs. upload melted butter; stir nicely to mix. Press down right into a lightly greased nine-inch springform pan; set apart.
For the Lemon Ricotta Cheesecake Filling:
  1. inside the body of a high electricity blender, food processor, stand mixer outfitted with the whisk attachment, or in a big bowl using a hand held mixer, beat the softened cream cheese and Ricotta cheese till smooth.
  2. add sugar and vanilla; beat till easy, scraping down the edges and backside of bowl as wanted. upload in the eggs and yolks; beat until smooth. Stir in the flour, mixing just till mixed.
  3. fast stir inside the lemon juice and zest, mixing simply until it is included in the batter.
  4. Pour filling into prepared crust, and unfold the top smooth.
  5. Wrap the bottom of the pan in tin foil (I tremendously advise doing numerous diligent layers here; nobody wants a wet/soggy crust).
  6. place the cheesecake pan into any other big pan (it need to be extensive sufficient to easily healthy the springform pan protecting the cheesecake and deep sufficient to hold a few inches of water without chance of a spill) . Fill the pan up with particularly warm water; it need to upward thrust 1/2 way along the cheesecake pan. that is your water bath and could assist make sure your cheesecake comes out crack unfastened. make certain to pour the water in slowly, as you don't need any of it to splash up and get into the real cheesecake!
  7. place pan into the preheated oven and bake for 1 hour and 20 minutes. flip the oven off and allow the cheesecake sit down, undisturbed, for forty five mins inside the oven with the door close. The cheesecake have to be nonetheless slightly wiggly.
  8. get rid of the cheesecake from the oven, run a knife very gently around the edge of the cake, and permit it take a seat within the pan for every other 15 minutes earlier than overlaying loosely with plastic wrap and refrigerating for as a minimum 6 hours. when equipped to serve, top with a dollop of whipped cream and enjoy!

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