Lemon Ricotta Cheesecake
This lemon ricotta cheesecake is so good that I make it more often than I probably should! It is very light and not too lemony (is that a word?) The lemon makes it fresh. This is a must try recipe that you won’t be disappointed. Let me know your thoughts when you do!
- 1 1/2 cups crushed vanilla wafers (about 45 wafers)
- 1/4 cup butter, melted
- 1 teaspoon grated lemon zest
- 2 lbs. fresh, whole-milk ricotta cheese
- 2/3 cup white sugar
- 1/3 cup all-purpose flour
- 6 eggs
- 1/4 teaspoon ground cinnamon
- 2 teaspoons grated lemon zest
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
In a small bowl, combine wafer crumbs, butter, and lemon zest. Press onto the bottom of a greased 9-inch springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool.
- Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.
- Stir in the eggs one at a time. Next add the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.
- Bake in the center of the oven for about 75-90 minutes at 300 degrees until the cake is a light golden color. When it’s ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.
- Cool cake on a wire rack. Cover, and chill until serving time.
Why not share this recipe with a friend!
Editors Note: This recipe first appeared on this blog on December 2, 2014, and reposted for another peek!