Lemon Ricotta Cheesecake

I have made this cheesecake for years. It is luscious, delicious, and fantastic topped with lemon curd and fresh blueberries.

Makes 18 servings

Cheesecake Ingredients

• 8 oz Crispy Pecan Shortbread cookies for the crust
• 4 oz unsalted butter, melted
• 24 oz ricotta cheese
• 32 oz cream cheese, at room temperature
• 1 ½ cups sugar
• ½ cup orange blossom honey
• 3 tablespoons lemon zest
• 8 eggs
• 2 egg yolks
• Lemon curd

Method

1. Preheat oven to 325 degrees. Wrap the outside of a 9x3 inch springform pan with two sheets of heavy-duty foil.
2. Finely grind cookies in a food processor. Add melted butter and process until crumbs are moistened. Press the crumb mixture over bottom and sides of the springform pan. Bake crust for 15 minutes or until golden. Cool crust completely on a cooling rack.
3. Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping machine occasionally to scrape down the sides of the bowl. Blend in the honey and lemon zest. Add the eggs and egg yolks and pulse the machine just until the cheesecake batter is blended and smooth.
4. Pour the cheesecake batter over the crust in the springform pan. Place the springform pan into a large 4-inch deep roasting pan and fill the roasting pan halfway with water, being careful not to spill any water into the cheesecake pan. Bake for approximately 2 hours, or until the cheesecake is golden on top and the cake is set. (The cake will become firm when it is cold.) When the cake is done, transfer to a rack to cool for 1 hour.
5. Refrigerate until the cheesecake is cold and firm (at least 8 hours), then spread the lemon curd over the top before serving.

Nutrition Facts

Serving Size: 1 Slice (8g)  Servings Per Recipe: 18
Calories: 460  Calories from Fat: 280

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Contains:  Milk, Egg

Lemon Curd Ingredients

• 3/4 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 3/4 cup sugar
• 3 eggs
• ½ cup unsalted butter, cubed
• Pinch of salt 

Method

1. In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.
2. Cook over medium-low heat until thick enough to hold marks from whisk and first bubble appears on surface, about 6 minutes.
3. Remove from heat, add salt and mix thoroughly.
4. Move to a clean bowl, cover, refrigerate, and use to top your lemon ricotta cheesecake.

Nutrition Facts

Serving Size: 1 piece (35g)  Servings Per Recipe: 18
Calories: 90  Calories from Fat: 50

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Contains:  Milk, Egg