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Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake and Happy First Year Blogging

  • Prep Time: 1 hour
  • Cook Time: 1 hour 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 1 22cm. springform pan 1x

Ingredients

For the crust:

  • 240 g Digestive (or Graham Crackers) biscuits
  • 60 g almonds, peeled and grated
  • 80 g butter, melted
  • some lemon zest

For the filling:

  • 330 g cream cheese
  • 500 g ricotta
  • 4 free range organic eggs
  • 295 g granulated sugar
  • 60 ml lemon juice
  • 1 organic lemon, the zest
  • 1 1/2 Tbsp cornstarch
  • 2 Tbsp water

For the topping:

  • 100 g sour cream
  • 100 g whipping cream
  • 1 Tbsp icing sugar

Instructions

  1. Place the oven rack in the lower half of the oven and preheat to 325°F.
  2. Place the digestive biscuits and blanched almonds in a food processor and pulse until they are fine crumbs. Place the crumb mixture in a big bowl, add the butter and lemon zest and work it with a wooden spoon until the mixture comes together.
  3. Butter a springform cake pan (I used a 22 cm) and wrap it with parchment paper (a circle for the base and strips for the circumference). Pat down the crumb mixture with the back of a spoon, starting on the edges and then the base. Refrigerate for about 30 minutes.
  4. In the bowl of a stand mixer beat the ricotta, cream cheese, sugar, eggs, lemon juice and zest until creamy and smooth. Dissolve the cornstarch in 2 tablespoons of water and stir right away, add it to the cream mixture and mix.
  5. Pour the cream cheese mixture on the crumb base and bake in the preheated oven for 1 hour and 10 minutes. If using a springform cake pan, I suggest to place it on a baking sheet to prevent any spills.
  6. Let cool for about 30 minutes the cheesecake in the oven with the door half-closed. Once cool, put it in the fridge, I advise all night, this step is critical because it allows the cheesecake to reach the right consistency.
  7. Whip the fresh cream with one tablespoon of icing sugar, pour the sour cream and mix.
  8. Spread it over the cake just before serving.

Notes

In the fridge it will stay fresh for about 3 days.

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