Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake

Prep Time

15 minutes

Cook Time

1 hours

Total Time

7 hourss 15 minutes

Yields

8

Directions

  1. Preheat oven to 350 degrees F. In a small bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter; press into bottom and up sides of a 9-inch deep-dish pie plate. Bake 4 minutes, remove from oven and set aside to cool
  2. In a large bowl, with an electric mixer, beat ricotta cheese, yogurt, remaining 1 cup sugar, the flour, lemon juice, and zest until thoroughly combined. Add cream cheese and eggs and beat until smooth; pour into pie crust
  3. Bake 55 to 60 minutes, or until center is nearly set. Cool 60 minutes and then refrigerate 5 hours or until ready to serve. Garnish with fresh fruit, if desired

Ingredients

  • 1 1/2 cups ea graham cracker crumbs
  • 1 cup, ea plus 3 tablespoons sugar, divided
  • 6 tbsp ea butter melted
  • 1 ea (15-ounce) container ricotta cheese
  • 1 cup ea lemon yogurt
  • 2 tbsp ea all-purpose flour
  • 3 tbsp ea lemon juice
  • Zest of ea 1 lemon
  • 1 ea (8-ounce) package cream cheese, softened
  • 2 ea eggs
  • Fresh fruit, ea for garnish, optional