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.
LEMON-RICOTTA CHEESECAKE RECIPE
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
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
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
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
LIMONCELLO RICOTTA CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.
- For the crust, combine the graham cracker crumbs, sugar, and butter in a medium bowl and mix until moistened. Press the mixture evenly in the prepared pan and 1/4 inch up the sides. Bake for 8 minutes and set aside to cool.
- For the filling, place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the ricotta and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.
- Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan. Bake for 50 to 55 minutes, until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking. Take the baking pan out of the water bath and place on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut in 12 pieces, and serve cold.
HONEY RICOTTA CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 12 to 16 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
- Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.
LITTLE LEMONY RICOTTA CHEESECAKE
These individual desserts get their bright flavor from lemon juice, lemon peel, and a lemon curd topping.
Provided by Rozanne Gold
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray. Using electric mixer, beat sugar, lemon juice, and lemon peel in large bowl until sugar dissolves, about 1 minute. Add cream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain). Add eggs; beat until well blended.
- Divide batter among prepared ramekins. Place ramekins on rimmed baking sheet. Bake until puffed, just set in center, and pale golden on top, about 18 minutes. Chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- Spread lemon curd over chilled cheesecakes and serve.
LEMON CHEESECAKE
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
Steps:
- Spread the lemon curd over the cheesecake to serve.
LEMON RICOTTA CHEESECAKE
Looking for a delicious dessert recipe? Then check out this citrusy cheesecake baked using Progresso® Plain Bread Crumbs - perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In food processor bowl with metal blade, combine bread crumbs, almonds and 1/3 cup sugar; pulse until almonds are finely ground. Add butter; pulse until well mixed. Press crumb mixture in bottom and 2 inches up sides of ungreased 9-inch springform pan.
- Bake at 350°F. for 10 to 15 minutes or until crust is light golden brown around edges. Remove crust from oven; place on wire rack. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
- Reduce oven temperature to 325°F. Beat cream cheese in large bowl on medium speed until fluffy. Add 1 1/4 cups sugar; beat until very soft and creamy. Add lemon peel and lemon juice; mix well. Beat in ricotta cheese. Add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition. Pour into crust-lined pan.
- Bake at 325°F. for 1 hour 10 minutes to 1 hour 20 minutes or until sides of cheesecake are set and puffed but center still moves slightly when pan is tapped. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours or overnight before serving.
- Just before serving, whip cream in medium bowl until soft peaks form. Spoon 16 mounds of whipped cream evenly around edge of cheesecake. Top each with candied lemon slice. To serve, remove sides of pan. Cut cheesecake into wedges.
Nutrition Facts : Calories 360, Carbohydrate 31 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 24 g
LEMON RICOTTA CHEESECAKE SQUARES
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
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.
RICOTTA AND LEMON CAKE
A simple cheesecake with a zesty twist
Provided by ela1985
Time 45m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 1800c, gas mark 4, 1600C for convection oven.
- Spread some margerine on an 18cm diameter cake tin, and sprinkle flour lightly on it.
- Sieve the flour and add the baking powder.
- In a bowl, rub in the butter and sugar, until the mixture becomes creamy. Use an electric beater for good results.
- Add the egg yolks and beat well until it becomes foamy. Add this to the ricotta. Mix well with your hands.
- Start adding flour, little by little, mixing well continously.
- Place the mixture in the cake tin and bake for about 35 minutes, or until the cake has risen and turned golden. Let the cake cool for an hour in the cake tin.
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LEMON RICOTTA CHEESECAKE RECIPE - MARCELLA GIAMUNDO
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- In a food processor, combine the flour, sugar and salt and pulse several times. Add the shortening and pulse until the mixture resembles coarse meal. Add the eggs and milk and pulse until lightly moistened. Turn the dough out onto a lightly floured work surface and knead a few times until smooth. Form the dough into 2 disks, 1 slightly larger than the other. Wrap the disks in plastic and refrigerate for 30 minutes or for up to 3 days.
- In a food processor, combine the ricotta, sugar, eggs, lemon zest, anise liqueur and vanilla and process until smooth.
- Preheat the oven to 375°. On a lightly floured work surface or between sheets of plastic, roll out the larger disk of dough to a 13-inch round. Line a 10-by-1 1/2-inch pie plate with it. Patch any cracks. Spoon in the filling. Roll out the remaining disk of dough to an 11-inch round. Brush the pastry pie rim with water and set the round on top. Press the edges together to seal. Trim the overhanging dough and crimp decoratively. Make 3 small slashes in the top and brush with the egg wash. Bake for 40 to 45 minutes, or until the pastry is golden; cover with foil if it browns too quickly. Let cool on a rack to room temperature, then refrigerate until chilled.
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