Lemon Ricotta Cheesecake
Ingredients
-
3
lbs
whole milk fresh ricotta
-
1
tablespoon
butter, softened
-
¼
cup
grated or smashed cookie of choice
-
1
teaspoon
sugar
-
1½
cups
sugar
-
1
cup
mascarpone
-
6
large
eggs
-
2
teaspoons
vanilla extract
-
2
teaspoons
grated lemon zest
-
2
teaspoons
fresh lemon juice
Instructions
- Drain the ricotta in a sieve for 1 hour.
- Prepare a 10-inch springform pan by wrapping it in aluminum foil and buttering the sides.
- Mix cookie crumbs with 1 teaspoon of sugar and coat the pan.
- Preheat the oven to 350°F and boil water in a teapot.
- Beat the mascarpone until light, then mix in the ricotta and lemon zest until smooth.
- Add eggs one at a time, followed by the remaining sugar, and mix until very smooth.
- Incorporate the mascarpone, vanilla, and lemon juice, then pour the mixture into the prepared pan.
- Place the springform pan in a larger roasting pan and add boiling water to the roasting pan.
- Bake for 1 hour and 15 minutes, checking for doneness.
- Cool the cheesecake to room temperature in the water bath, then refrigerate for at least 4 hours before serving.
- To unmold, run a knife around the edges and release the sides of the springform pan.
Nutrition Facts (estimated)
Servings
10-12
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
200mg
Cholesterol
150mg
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