Lemon & Ricotta Cheesecake

We got a special request from Lynsey on Elsterware's Facebook asking us to help her out with a dessert she tried once and couldn't find again! Now, when she said Ricotta & Lemon, we were a little taken aback, but now we understand. How's this for long-lost love reunited? Almost as good as "Missed Connection" in a newspaper, right?

Elsterware Ricotta and Lemon Cake.JPG

Ingredients

Crust

1-1/2 cups crushed vanilla wafers (about 45 wafers)

1/4 cup butter, melted

1 teaspoon grated lemon peel

Filling

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 (not low-fat) ricotta cheese

3 eggs

Optional Garnishing
Fresh or Candied Lemon Slices
Fresh Whipped Cream with Maple Syrup

Directions

  1. Heat oven to 350°F. In food processor (or a ziplock bag and rolling pin), crush vanilla wafers. Add butter; pulse until well mixed. Press crumb mixture in bottom of your un-greased Elsterware springform pan.

  2. 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.

  3. Reduce oven temperature to 325°F. Beat softened 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.

  4. 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.

  5. Have fun with garnishing before serving. Use Heavy Whipping cream with maple syrup to make homemade whipped cream to dollop around edges, and top with regular or candied lemon slices! Or go wild and plop fresh berries on top. 


Want some handy dandy tips on making your best cheesecake ever? We've got a blog post for that here

Share your incredible creations with us! #Elsterware, tag @Elsterware on Instagram, or share on our Facebook page. Have any requests or suggestions? Send them our way! We're always happy to hear from you!

 

Damien Seelbach