LEMON RICOTTA CHEESECAKE

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Lemon Ricotta Cheesecake image

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

1 cup Progresso™ Plain Bread Crumbs
1/2 cup slivered almonds
1/3 cup sugar
6 tablespoons butter, melted
2 (8-oz.) pkg. cream cheese, softened
1 1/4 cups sugar
2 to 3 tablespoons grated lemon peel (1 large)
2 tablespoons fresh lemon juice
1 (15-oz.) container whole-milk ricotta cheese
3 eggs
1/2 cup whipping cream
16 candied lemon slices

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

MOHAMMED JAHED
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This cheesecake is perfect for any occasion. It's sure to impress your guests!


Op Jokar
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This cheesecake is a bit time-consuming to make, but it's definitely worth it!


Rebecca Kern
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I love the combination of lemon and ricotta in this cheesecake.


Yadav Balal
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This cheesecake is perfect for summer! The lemon flavor is so refreshing.


Awesome Clips
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I would recommend this recipe to anyone looking for a good lemon ricotta cheesecake.


Sarukh Khan
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Overall, I liked this cheesecake. It was easy to make and the flavor was nice.


Chukwunonyerem David
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The cheesecake was good, but I found the crust to be a bit too crumbly.


Bright Mcwestern
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This cheesecake was a bit too dense for my taste, but the flavor was still good.


Adãrshõ Pôlã Sîñglê lîfê
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I'm not usually a fan of cheesecake, but this one was really good! The lemon flavor was refreshing and the ricotta made it nice and creamy.


Purnima Magar
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This cheesecake was so easy to make and it turned out perfect! The ricotta gave it a nice dense texture and the lemon flavor was just right.


LivYourLocalHuman
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I made this cheesecake for a party last weekend and it was a huge hit! Everyone loved the unique flavor combination. I will definitely be making it again.


Your boy Duggie
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This cheesecake was absolutely delicious! The lemon and ricotta flavors were perfectly balanced, and the crust was nice and crumbly. I would definitely recommend this recipe to anyone looking for a tasty and easy-to-make cheesecake.


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