Lemon Ricotta Cheesecake ~

lemon-ricotta-cheesecake

Next time you gather with friends to share a meal, add this Lemon Ricotta Cheesecake from Cooking with a Yogaview to the menu. Chicago-based yoga teacher and author Claire Mark says “this amazing version of cheesecake adds just the right amount of sweetness to the end of the meal.”

Cooking with a Yogaview is comprised of recipes from students, teachers and friends of Chicago’s yogaview studios. This Lemon Ricotta Cheesecake is the creation of pastry chef and yogaview student Eric Hecimovich. Eric says “this cheesecake is the perfect dessert for an intimate dinner with friends. Its texture is much lighter than most American cheesecakes, and the freshness of the lemon zest is wonderful.” If you happen to have leftovers after your dinner party, Claire says the cheesecake goes great with coffee or tea the next morning for breakfast.

Lemon Ricotta Cheesecake

For the crust:

  • 1 1/2 c. finely ground graham crackers or chocolate wafers
  • 5 tsps. melted butter
  • 1/3 c. sugar
  • 1/8 tsp. salt

For the filling:

  • 1 pound whole milk ricotta
  • 8 oz. cream cheese
  • 1 c. sugar
  • 1/4 tsp. salt
  • zest from two lemons
  • four eggs, plus 2 egg yolks
  • 1 c. crème fraîche

Preheat oven to 350°. Invert the bottom of a 9-9 ½-inch springform pan (to allow for easier removal). Attach the sides and butter the pan. Mix all crust ingredients together, press into the bottom and 1 inch up the sides of the pan. Refrigerate for least an hour.

In the processor, mix ricotta, cream cheese, sugar, salt, lemon zest, eggs, and yolks until smooth. Pour mixture into mixing bowl and gently fold in the crème fraîche with a spatula. Remove crust from refrigerator and wrap the exterior in heavy-duty foil. Place foil-wrapped pan into a large baking/roasting pan and pour hot water into roasting pan to come slightly higher than halfway up the sides of the springform pan.

Gently pour cheesecake filling into springform pan and place pan/water bath into the preheated oven. Bake 45 minutes to one hour, or slightly longer until filling is just set.

Cool completely and run knife along the sides of the pan to release cake.

Not a big fan of dairy? Don’t worry, Cooking with a Yogaview also has plenty of vegan and gluten-free recipes as well.

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