Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake

Looking for a delicious dessert recipe? Then check out this citrusy cheesecake baked using Progresso® Plain Bread Crumbs – perfect if you love Italian cuisine.

Prep Time

40

Minutes

Total Time

6:00

Hrs:Mins

Makes

16

servings

Crust
1
cup Progresso® Plain Bread Crumbs
1/2
cup slivered almonds
1/3
cup sugar
6
tablespoons butter, melted
Filling
2
(8-oz.) pkg. cream cheese, softened
1 1/4
cups sugar
2
to 3 tablespoons grated lemon peel (1 large)
2
tablespoons fresh lemon juice
1
(15-oz.) container whole-milk ricotta cheese
3
eggs
Garnish
1/2
cup whipping cream
16
candied lemon slices
  1. Heat oven to 350°F. In food processor bowl with metal blade, combine bread crumbs, almonds and 1/3 cup sugar; pulse until almonds are finely ground. Add butter; pulse until well mixed. Press crumb mixture in bottom and 2 inches up sides of ungreased 9-inch springform pan.
  2. Bake at 350°F. for 10 to 15 minutes or until crust is light golden brown around edges. Remove crust from oven; place on wire rack. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
  3. Reduce oven temperature to 325°F. Beat cream cheese in large bowl on medium speed until fluffy. Add 1 1/4 cups sugar; beat until very soft and creamy. Add lemon peel and lemon juice; mix well. Beat in ricotta cheese. Add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition. Pour into crust-lined pan.
  4. Bake at 325°F. for 1 hour 10 minutes to 1 hour 20 minutes or until sides of cheesecake are set and puffed but center still moves slightly when pan is tapped. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours or overnight before serving.
  5. Just before serving, whip cream in medium bowl until soft peaks form. Spoon 16 mounds of whipped cream evenly around edge of cheesecake. Top each with candied lemon slice. To serve, remove sides of pan. Cut cheesecake into wedges.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
Ricotta cheese gives this cheesecake more substance and texture than traditional cream-cheese-only cakes. Its slightly grainy texture is typical of Italian cheesecakes.
Ingredient Info
Ricotta means recooked in Italian; this fresh cheese is prepared form the reheated whey left when milk is heated for another cheese. Mild and sweet, ricotta has a lighter texture than cram cheese, but a richer quality.
Make It Special
Lure lemon lovers by serving this cheesecake with a dollop of purchased lemon curd or a drizzle of Limoncello liqueur.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 205),
  • Total Fat 23g
    • (Saturated Fat 13g,),
  • Cholesterol 105mg;
  • Sodium 220mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 1g,
    • Sugars 24g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Fruit;
    • 2 Other Carbohydrate;
    • 5 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.