LEMON RICOTTA CHEESECAKE
I'm an avid recipe collector and can't recall where I found this one. I do know its delicate flavor is well received whenever I make it for a special occasion.
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool., In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and zest. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet., Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with mint and lemon if desired.
Nutrition Facts : Calories 332 calories, Fat 19g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 192mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 8g protein.
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Siddhanth Engineer
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the flavor is incredible.
Erentie Kapambwe
[email protected]This cheesecake is a great make-ahead dessert. I made it the day before my party and it was even better the next day.
Yaman Abo Ghagar
[email protected]I'm not a baker, but this cheesecake was surprisingly easy to make. It turned out perfectly and was a big hit with my friends.
Samuel Wilson
[email protected]This cheesecake was a huge hit at my potluck! Everyone loved the creamy filling and tangy lemon flavor. I'll definitely be making this again.
Linda Arnold
[email protected]The filling was a little runny, but the flavor was great. I'll definitely try this recipe again and bake it for a few minutes longer.
ParSa Pio
[email protected]This cheesecake was a bit too sweet for my taste, but my family loved it. I think next time I'll use less sugar.
Amarie Ellis
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Deepa Singh
[email protected]This cheesecake was easy to make and turned out beautifully. I love the combination of lemon and ricotta. It's a perfect summer dessert.
Urmila Lamichhane
[email protected]The crust was a little crumbly, but the filling was delicious. I'll definitely try this recipe again with a different crust.
Sk Rana00
[email protected]This cheesecake was a bit too tart for my taste, but my friends loved it. I think next time I'll use less lemon zest.
Kynslie Bryant
[email protected]I'm not usually a fan of cheesecake, but this one changed my mind. The lemon flavor is subtle but present, and the ricotta cheese makes it so creamy and smooth. I'll definitely be making this again.
Raymond Fits
[email protected]I've made this cheesecake twice now and it's always a crowd-pleaser. The ricotta cheese gives it a light and fluffy texture, while the lemon zest adds a refreshing brightness. I highly recommend this recipe!
Marco Marine
[email protected]This lemon ricotta cheesecake was a huge hit at my dinner party! The creamy filling and tangy lemon flavor were perfectly balanced. I will definitely be making this again.