0 In Food/ Recipes

Lemon Ricotta Cheesecake

lemon ricotta cheesecake; ouritalianjourney.com

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!

Lemon Ricotta Cheesecake

Course Dessert

Ingredients

CRUST

  • 1 1/2 cups crushed vanilla wafers about 45 wafers
  • 1/4 cup butter melted
  • 1 teaspoon grated lemon zest

FILLING

  • 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

Instructions

CRUST

  • 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.

FILLING

  • 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.

Notes

ouritalianjourney.com

 

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!




 

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.