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Lemon Ricotta Cheesecake
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Lemon Ricotta Cheesecake

10 Hours
10 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 purchased graham cracker crumb crust
12 oz whole milk ricotta, drained
2 pkg (8 oz. each) cream cheese, softened
1 cup sugar
1 Tbsp lemon zest
1 tsp lemon extract
4 large eggs
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Let's Make It
1
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.
2
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.
3
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.
4
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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