Lemon Ricotta Cheesecake Recipe 415 Food

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RICOTTA CITRUS CHEESECAKE



Ricotta Citrus Cheesecake image

Lemon, lime and orange zest perk up this ricotta-based cheesecake. A graham cracker crust provides crunch while a dusting of confectioners' sugar adds a pretty finish.

Provided by Food Network Kitchen

Time 6h25m

Yield 12

Number Of Ingredients 12

2 pounds fresh whole-milk ricotta cheese
8 tablespoons (1 stick) unsalted butter, melted
2 1/2 cups finely ground graham cracker crumbs (about 18 crackers)
1 1/4 cups granulated sugar
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
1/2 teaspoon almond extract
1/2 teaspoon lime zest
Zest of 1 orange
6 large eggs, lightly beaten
Confectioners' sugar, for dusting

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of a 9-inch springform pan.
  • Spoon the ricotta into a fine mesh strainer set over a large bowl and set aside until well drained.
  • Meanwhile, brush the inside of the a 9-inch springform pan with a little of the melted butter. Mix the graham cracker crumbs, remaining melted butter, 1/4 cup granulated sugar and salt together in a medium bowl until well moistened. Firmly press the mixture into the bottom and all the way up the sides of the pan. Bake until golden brown, about 15 minutes. Cool completely on a wire rack.
  • Raise the oven temperature to 350 degrees F and bring a large pot of water to a boil and keep hot.
  • Beat the drained ricotta, remaining 1 cup granulated sugar, vanilla, lemon zest, almond extract, lime zest and orange zest in a large bowl using an electric mixer on medium speed until combined. Add the eggs and beat until just combined, taking care not to over beat the mixture. Pour into the cooled crust. Place the springform pan in a deep roasting pan and transfer to the oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the pan.
  • Bake until the cheesecake is slightly jiggly in the center and very lightly browned on top, about 1 hour and 35 minutes. Careful of splashing the hot water, remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate until well chilled, at least 2 hours up to overnight.
  • At least thirty minutes before serving, run a knife along the edge of the pan to loosen the cheesecake, release the pan and carefully lift the ring off. Dust the top with confectioners? sugar.

LEMON RICOTTA CHEESECAKE



Lemon Ricotta Cheesecake image

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

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cups half-and-half cream
1 carton (15 ounces) ricotta cheese
1-1/4 cups sugar
1/4 cup cornstarch
2 teaspoons vanilla extract
1/3 cup lemon juice
3 teaspoons grated lemon zest
4 large eggs, lightly beaten
Fresh mint and lemon slices, optional

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.

LEMON-RICOTTA CHEESECAKE RECIPE



Lemon-Ricotta Cheesecake Recipe image

This tart and aromatic cheesecake can be made with any type of citrus, but it's hard to beat the tart, refreshing flavor of lemon.

Provided by Stella Parks

Categories     Cakes     Cheesecakes

Time 13h

Number Of Ingredients 16

For the Graham Cracker Crust:
9 ounces fine cookie crumbs, store-bought or homemade, such as gingerbread, gingersnaps, or graham crackers, see note (about 2 cups; 250g)
1 ounce unsalted butter, melted (about 2 tablespoons; 30g)
Pinch of salt
For the Cheesecake:
24 ounces full-fat cream cheese, such as Philadelphia, brought to about 70°F/21°C (about 3 cups; 680g)
24 ounces fresh ricotta, strained if watery, brought to about 70°F/21°C, see note (about 3 cups; 680g)
10 ounces plain or toasted sugar (about 1 1/2 cups; 280g)
1 ounce freshly squeezed lemon juice (about 2 tablespoons; 30g)
1 tablespoon freshly grated lemon zest, not packed (about 5g)
1/2 teaspoon lemon oil or lemon extract
1/2 teaspoon orange flower water
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
8 large eggs (about 14 ounces; 395g)
To Serve:
Candied lemon peel, blueberry jam, or other accompaniments, such as 1 recipe (about 1/2 cup) complementary Fruit Syrup or jelly, for saucing the fruit, optional

Steps:

  • Getting Ready: This recipe requires an 8- by 4-inch nonreactive aluminum pan, preferably a non-latching, two-piece style, such as this one . Otherwise, a traditional cake pan of those dimensions will work, with a touch more effort to unmold. Of course, cheesecake can be baked in any size or style of pan, but the volume of batter, target temperatures, and times will require individual adjustments, which have not been tested here.
  • If using a two-piece pan, wrap the bottom piece in foil before assembly, then tear away the excess so the pan sits flat. If using a traditional cake pan, line the bottom with a parchment round (explanation and tutorial here ). In either case, lightly grease the pan.
  • For the Crust: Add the cookie crumbs, melted butter, and salt to the pan, and stir with a fork until well combined. If needed, season to taste with additional salt. With your fingers, compress into an even layer along the bottom of the pan. The mixture may seem drier than you might expect, but it will absorb moisture from the cheesecake as it bakes.
  • For the Cheesecake: Adjust the oven rack to the middle position and preheat to 225°F. Combine cream cheese, ricotta, sugar, lemon juice, lemon zest, lemon oil, orange flower water, and salt in the bowl of a 14-cup food processor and process until smooth, pausing to scrape the bowl as needed to dislodge any pieces of cream cheese that do not initially incorporate. Once smooth, add the eggs and process only until well combined. Use immediately or refrigerate the batter in an airtight container until needed, up to one week. Please note that the volume of batter will overwhelm mini-choppers as well as food processors with a "thick liquid" max-fill line of less than 10-cups; if this equipment is not available, the ingredients will need to be combined by hand or with great care on a stand mixer to avoid over-aeration.
  • Pour batter into the prepared pan and place on a baking sheet. Bounce a spoon across the surface to dislodge any air bubbles in the batter. If you don't see any, no need to continue. If you do notice a few rising up, keep bouncing the spoon until they're gone.
  • Bake until the cheesecake feels firm around the edges, though the innermost ring of cheesecake will wobble when you shake the pan. This softer zone should be no more than 3 inches across. The cheesecake will be done when the very center registers 155°F on a digital thermometer inserted into the very center of the cheesecake. Testing with a thermometer will not cause the cheesecake to crack; cracking is the result of over-baking and nothing more. In an accurate oven, with an 8- by 4-inch aluminum pan, the cheesecake will bake in about 3 1/2 hours. Please be aware the bake time will vary, perhaps substantially, according to the accuracy of the oven's temperature, pan style, batter temperature, and other factors. Cool the cheesecake at least 1 hour (or up to 4) before covering it to refrigerate until cold to the core, at least 12 hours.
  • Unmolding the Cheesecake From a Loose-Bottom Cake Pan : Loosen the sides of the cheesecake from the pan with a thin knife or offset spatula. Place the pan on a large can of tomatoes or a similarly sized object; something tall enough to lift the cheesecake 4 inches from the counter, and wide enough to form a stable base. With both hands on the sides of the pan, pull downward to drop the outer ring away from the bottom. Place the cake onto a flat work surface, loosen it from the bottom of the pan with an offset spatula, and transfer to a large, flat serving plate. Cover with plastic and refrigerate until needed, up to 10 days.
  • Unmolding the Cheesecake From a Traditional Cake Pan : Loosen the sides of the cheesecake from the pan with a thin knife or offset spatula. Stand the cake in a few inches of scalding hot water until the pan feels warm (a roasting pan works well for this). Drape the cake in plastic wrap to protect its surface and then invert onto a large, flat plate. Lift the pan to pull it away. It should slide free without any resistance; if not, continue standing in hot water a few minutes more. After removing the pan, peel the parchment from the crust, and re-invert the cheesecake onto a serving plate. Cover with plastic and refrigerate until needed, up to 10 days.
  • To Serve: Top with candied lemon rind, jam, or homemade fruit syrup. Cut the cheesecake with a large chef's knife dipped in hot water; for clean and tidy portions of cheesecake, pause to clean the blade under hot running water between each slice.

Nutrition Facts : Calories 523 kcal, Carbohydrate 46 g, Cholesterol 202 mg, Fiber 1 g, Protein 16 g, SaturatedFat 17 g, Sodium 421 mg, Sugar 31 g, Fat 31 g, ServingSize Makes one 8- by 4-inch round cheesecake, or about 16 slices, UnsaturatedFat 0 g

LEMON RICOTTA CHEESECAKE SQUARES



Lemon Ricotta Cheesecake Squares image

My family loves this dessert. The ricotta cheese layer sinks down in the cheesecake, creating a luscious, dense cake that's just bursting with lemon flavor.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16-20 servings.

Number Of Ingredients 11

3 large eggs, lightly beaten
2 cartons (15 ounces each) ricotta cheese
3/4 cup sugar
2 teaspoons grated lemon zest
CAKE:
1 package lemon cake mix (regular size)
1 cup water
1/3 cup vegetable oil
1/4 cup lemon juice
3 large eggs
2 teaspoons confectioners' sugar

Steps:

  • In a large bowl, combine the eggs, ricotta cheese, sugar and lemon zest; set aside. , In a large bowl, combine the cake mix, water, oil, lemon juice and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter. , Bake at 350° for 60-65 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate overnight. Dust with confectioners' sugar; cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 221 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 209mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON CHEESECAKE



Lemon Cheesecake image

The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.

Provided by Donna Hay

Categories     HarperCollins     HarperCollins     Dessert     Cheesecake     Lemon     Cream Cheese     Ricotta     Lemon Juice

Yield 8-10 servings

Number Of Ingredients 2

1/2 quantity Classic Lemon Curd or 3/4 cup (240g) store-bought lemon curd, chilled
1 quantity Ricotta Cheesecake base and filling, baked and chilled

Steps:

  • Spread the lemon curd over the cheesecake to serve.

LEMON RICOTTA CHEESECAKE



Lemon Ricotta Cheesecake image

This delicate lemon cheesecake is so light and fluffy, with a lovely lemon flavour..I usually make it for special occcasions, because I can always trust it to turn out wonderful....I always get rave reviews when I serve this to my guests, and always end up by handing out the recipe. Note: plan ahead, this cheesecake needs to stay in the fridge overnight.

Provided by Kittencalrecipezazz

Categories     Cheesecake

Time 1h35m

Yield 12-14 serving(s)

Number Of Ingredients 12

1 1/2 cups vanilla wafer crumbs (about 45 wafers)
1/4 cup butter or 1/4 cup margarine, melted
1 teaspoon grated lemon, rind of
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) carton ricotta cheese
1 1/4 cups sugar
1/4 cup cornstarch
4 eggs
2 cups half-and-half cream
1/3 cup lemon juice
3 teaspoons grated lemons, rind of
2 teaspoons vanilla

Steps:

  • In a bowl, combine wafer crumbs, melted butter and lemon peel.
  • Press onto the bottom of a 9-inch springform pan.
  • Bake at 325 degrees for 12-14 minutes; cool.
  • For the filling: In a large mixing bowl, beat cream cheese and ricotta until smooth.
  • Combine sugar and cornstarch; add to cheese mixture, and beat well.
  • Add in eggs and half and half cream, beating on low speed, just until combined.
  • Pour mixture into crust.
  • Place the pan on a baking sheet.
  • Bake at 325 degrees 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 at room temperature.
  • Refrigerate overnight.
  • Remove the sides of pan.
  • Garnish with more lemon if desired.

Nutrition Facts : Calories 532.8, Fat 33.3, SaturatedFat 17.6, Cholesterol 147.6, Sodium 314, Carbohydrate 48.6, Fiber 0.7, Sugar 22.5, Protein 11

LEMON RICOTTA CHEESECAKE WITH HAZELNUT BISCOTTI CRUST



Lemon Ricotta Cheesecake With Hazelnut Biscotti Crust image

This Italian-style cheesecake, made with ricotta cheese, is dense and rich-tasting but is actually lower in fat and calories than cream cheese-based cakes. That's because ricotta, commonly used in Italian desserts, has about half the fat and calories of cream cheese

Provided by Vseward Chef-V

Categories     Cheesecake

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

1 cup crumbled hazelnut biscotti (about 3 to 4 biscotti)
2 tablespoons butter, melted
1 1/2 cups whole milk ricotta cheese
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
3 tablespoons fresh lemon juice
3 eggs, separated
2 tablespoons all-purpose flour
1 dash salt
4 teaspoons finely grated lemon peel

Steps:

  • Heat oven to 325°F In small bowl, combine crust ingredients; mix well. Press in bottom of 9-inch springform pan.
  • In food processor, puree ricotta about 2 minutes or until absolutely smooth and creamy. Add cream cheese; beat until smooth. Add 1/2 cup of the sugar, lemon juice, egg yolks, flour and salt; pulse until well mixed. Place in large bowl; stir in lemon peel.
  • In separate bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold whites into cream cheese mixture; pour into springform pan.
  • Place springform pan in large, shallow roasting pan or broiler pan. Fill large pan with 1 inch hot water.
  • Bake 40 to 45 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Remove from oven; let stand in water bath 30 minutes. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours; cover and store in refrigerator up to 3 days.**.
  • TIPS *Pulse biscotti in food processor to make crumbs. Use chocolate-dipped biscotti to add a hint of chocolate to the crust.
  • **Cheesecake can be wrapped airtight and frozen up to 2 weeks; thaw overnight in refrigerator before serving.

Nutrition Facts : Calories 209, Fat 13.8, SaturatedFat 8.3, Cholesterol 94.4, Sodium 125.9, Carbohydrate 15.4, Fiber 0.1, Sugar 12.8, Protein 6.6

LEMON RICOTTA CHEESECAKE



Lemon Ricotta Cheesecake image

I love the tangy lemon flavor of this lemon ricotta cheesecake with a nutty pistachio crust with ginger. Top with toasted and chopped pistachios and fresh berries, if desired.

Provided by Liv Dansky

Categories     Cheesecake

Time 16h25m

Yield 10

Number Of Ingredients 11

1 ¼ cups shelled pistachios
1 ¼ cups white sugar, divided
¼ cup all-purpose flour
¾ teaspoon ground ginger
¾ teaspoon kosher salt, divided
4 tablespoons unsalted butter, melted
2 (15 ounce) containers whole milk ricotta cheese
2 (8 ounce) packages cream cheese, softened
2 tablespoons grated Meyer lemon zest
3 tablespoons Meyer lemon juice
4 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
  • Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
  • Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
  • Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
  • Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
  • Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
  • Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting.

Nutrition Facts : Calories 571.1 calories, Carbohydrate 36.2 g, Cholesterol 179.3 mg, Fat 40.3 g, Fiber 1.8 g, Protein 19.2 g, SaturatedFat 21.3 g, Sodium 442.4 mg

LEMON CHEESECAKE



Lemon Cheesecake image

Creamy cheesecake uses ricotta and mascarpone cheese instead of the traditional cream cheese so it is very creamy and rich. Adapted from Gardener (Spring, 2004).

Provided by ellie_

Categories     Cheesecake

Time 1h50m

Yield 1 9inch cake, 8-10 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine, melted
4 ounces orange biscotti
4 ounces butter spritz cookies
1 1/2 cups ricotta cheese
1/2 cup mascarpone cheese (Italian cream cheese)
3 lemons, grated rind and juice
1 cup heavy cream
1 cup sugar
4 eggs

Steps:

  • Preheat oven to 325-degrees F.
  • Brush 9-inch springform pan with melted butter, reserve remainder.
  • Place cookies (biscotti and spritz cookies) in large baggie and crush with rolling pin.
  • Place crushed cookies in bowl, add butter and mix with fork to combine.
  • Press cookie crumbs into bottom of prepared pan.
  • Place remaining ingredients (ricotta- eggs) in a large bowl and mix using a rubber spatula until smooth.
  • Pour mixture into pan.
  • Bake 1 hour- 1 hour 20 minutes or until sides start to turn golden and center has a slight bounce.
  • Remove from oven and let cool (cheesecake will finish cooking while cooling).
  • Cool completely and remove from pan.

Nutrition Facts : Calories 426.2, Fat 31.1, SaturatedFat 18.8, Cholesterol 200.5, Sodium 168, Carbohydrate 31.8, Fiber 1.9, Sugar 25.3, Protein 9.6

RICOTTA CHEESECAKE



Ricotta Cheesecake image

This is a very fine light tasting cheesecake. A great alternative to all of those big blocks of Philly's finest.

Provided by looneytunesfan

Categories     Cheesecake

Time 1h45m

Yield 1 nine inch cake, 16 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter
3 tablespoons cornstarch
3 tablespoons all-purpose flour
16 ounces cream cheese
15 ounces whole milk ricotta cheese, liquid drained
1 1/2 cups granulated sugar
4 large eggs
1 1/2 tablespoons fresh lemon juice
1 tablespoon vanilla
2 cups sour cream

Steps:

  • Preheat oven to 325°F.
  • Butter 9" springform pan.
  • Melt butter, cool.
  • Sift flour and cornstarch together, reserve.
  • Place cream cheese and ricotta in mixer, beat until smooth and creamy.
  • Add sugar in 3 additions over 1 minute, scraping bowl as necessary.
  • Beat 30 seconds longer.
  • Add eggs, one at a time, at 30 second intervals.
  • Mix well after each addition.
  • Blend in flour, cornstarch, lemon juice and vanilla.
  • Add butter and sour cream.
  • Beat for 30 seconds, scrape bowl and beat 10 seconds longer.
  • Wrap springform in two layers of aluminum foil, pour batter into pan, put springform in a larger pan such as a roasting pan and add hot water to larger pan until it comes halfway up the sides of the springform.
  • Bake until center still jiggles slightly, 1 to 1 1/2 hours.
  • Remove from oven, remove foil, cool completely on rack and refrigerate overnight.
  • To remove springform, heat sides with propane torch and remove sides.
  • Turn cake upside down in the palm of one hand, heat bottom with torch and remove bottom of springform.
  • Place plate on bottom and flip right side up.
  • Cut cake with unwaxed dental floss.

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