Lemon Ricotta Cheesecake


lemon ricotta pieGourmet Club dinner: GREEK. Four couples, each once yearly hosts a “theme” meal at their home. Marlene and John will be cruising the Greek Isles next month and, happily, this theme choice produced one of our absolute best group collaborations. Laura snagged the coveted DESSERT course. Laura makes perfect flan, and so a “water bath” dessert clearly causes her no anxiety. Few things in life actually cause Laura anxiety, she is levelheaded AND an excellent cook. This, her Lemon Ricotta Cheesecake was spot-on: beautiful, scrumptious, the flavor was spectacular and the texture soft and creamy.

Lemon Ricotta Cheesecake

  • 3 lbs ricotta cheese
  • 1 tablespoon softened unsalted butter for the pan
  • 1 teaspoon sugar for the pan, plus 1 1/2 cups sugar
  • 6 large eggs
  • 1 cup Greek Yogurt
  • 2 teaspoon vanilla
  • 2 teaspoon grated lemon zest
  • juice from the fresh lemon

TOPPING, optional:

  • 1 pint whipping cream
  • 1 cup crushed pineapple
  • Fresh berries for garnish

Preheat oven to 350 degrees F. Butter a 10 inch springform pan, coat with 1 tsp sugar. Beat ricotta at slow speed until smooth. Add eggs one at a time, then blend in remaining sugar. Blend in yogurt, lemon juice, lemon zest and vanilla. Pour mixture in pan and smooth out top.

To prepare the pan for “water bath” baking, create a waterproof seal on the bottom by wrapping bottom and sides of pan in heavy-duty WIDE aluminum foil. Place cheesecake pan in another larger pan filled with water within an inch of the top.

Cover loosely with foil and bake 30 minutes. Remove foil, continue baking until top is golden and center jiggles, total baking time about 90 minutes.

Remove cake from oven but keep in the water bath; cool to room temperature. Remove pan from water, remove foil from pan and cool on a rack. Cool, cover with plastic wrap and refrigerate overnight.

To serve with topping: whip cream until stiff, fold in crushed pineapple, spread on top of cheesecake. Garnish with fresh berries. Serves 8 to 10.

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{ 9 comments… read them below or add one }

1 Kathleen April 4, 2012 at 6:32 pm

This looks amazing. I can’t wait to fix this for Easter

2 Amy Levy September 1, 2010 at 4:06 pm

This is divine.
First of all, ricotta cheesecake is my absolute favorite.
I love lemon, so this will be a treat
No restaurants in LA know how to do ricotta cheesecake.
And, without even trying, this dessert is gluten free!
An added bonus

3 marla {family fresh cooking} August 11, 2010 at 11:47 am

Patti, your Lemon Ricotta Cheesecake looks amazing, just like a pillow of sweet bliss! Great use of Greek yogurt. Thanks for entering it in my Stonyfield yogurt challenge 🙂

4 Laura Snow July 22, 2010 at 8:57 am

You guys are too funny! 🙂 I’m glad it was yummy, that’s all. I can’t remember: Did we sing Happy Birthday to Marlene? Laura

5 Worth The Whisk July 22, 2010 at 7:06 am

Lynne, I made a huge green salad: butter lettuce, kalamata olives, feta, garbanzos, tomatoes, red onions and mediterranean flavored vinaigrette. I want more right now.

6 rickiq July 21, 2010 at 11:03 pm

best cheese cake ever!

7 Lynne@CookandBeMerry July 21, 2010 at 7:15 pm

This cheesecake looks really good. Really good. Greek nite, huh? What did you bring?

8 Marlene Brown Oliphant July 21, 2010 at 4:54 pm

It was a light, lovely cake and a nice surprise birthday cake for me as well. Laura always does it up!!

9 Carrie July 21, 2010 at 1:50 pm

That cheesecake looks dreamy! I love lemon cheesecake, such a good flavor to cut through the richness.

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