Ingrédients pour Lemon Ricotta Cheesecake
- Vanilla Wafer Crumbs
- Butter
- Lemon, Rind Of
- 2 (8 ounce) packages cream cheese
- Ricotta Cheese
- 1 ½ cups granulated sugar
- 2 tablespoons cornstarch
- 4 large eggs
- 1 cup heavy cream
- Lemon Juice
- Lemons, Rind Of
- Vanilla
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Comment préparer Lemon Ricotta Cheesecake
- Preheat oven to 325°F (160°C).
- **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup melted unsalted butter, and 1 tablespoon lemon zest. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 12-14 minutes, or until lightly golden.
- Remove from oven and let cool completely on a wire rack.
- **Make the filling:** In a large bowl, beat 2 (8 ounce) packages of cream cheese and 15 ounces of ricotta cheese until completely smooth and creamy.
- Gradually add 1 ½ cups granulated sugar and 2 tablespoons cornstarch, beating until well combined.
- Add 4 large eggs one at a time, mixing on low speed after each addition. Then stir in 1 cup heavy cream until just combined. Do not overmix.
- Pour the filling into the cooled crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 70-80 minutes, or until the center is almost set but still slightly jiggly. The edges should be set.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to slowly cool.
- Remove from oven and let cool completely on a wire rack.
- Carefully run a thin knife around the edge of the pan to loosen the cheesecake.
- Refrigerate overnight to allow the cheesecake to fully set.
- Remove the sides of the springform pan before serving.
- Garnish with fresh lemon zest and berries, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
90g
Fat
88g
Carbs
16g
