Lemon Ricotta Cheesecake - Kraft Recipes Top
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Lemon Ricotta Cheesecake

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  • Preheat oven to 350 degrees F. Wrap outside of a 9" springform pan with 2 layers of heavy duty foil. Press the crumb crust into the bottom of the prepared pan. Bake crust for 10 minutes. Let cool while preparing cheese filling.
  • In a food processor, blend the ricotta until smooth. Add the cream cheese and sugar, blend well, scrapping down sides occasionally. Blend in the lemon zest and lemon extract. Add eggs, one at the time, and pulse just until blended. Pour the mixture over the crust in the pan.
  • Place the springform pan in a large roasting pan. Set the roasting pan on the center rack and pour enough hot water into the roasting pan to come half way up the side of the springform pan.
  • Bake until the cake is golden and center moves slightly when shaken, about 65 minutes. It will firm as it cools. Place springform pan on a rack and cool for about an hour. Remove foil. Refrigerate until cake is cold, at least 8 hours. Remove springform from cake leaving bottom in place. Cut into your desired wedge size and serve.

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