Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake
Introduction: An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans' adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus, who wrote a book on the art of making cheesecakes. Modern commercial American cream cheese was developed in 1872, when William Lawrence, from Chester, New York, while looking for a way to recreate the soft, French cheese Neufchâtel, accidentally came up with a way of making an "unripened cheese" that is heavier and creamier; other dairymen came up with similar creations independently. The type of modern cheesecake that has an uncooked, cream-cheese filling on a cookie-crumb base is an American invention that differs greatly from English cheesecakes, which traditionally include dried fruits and spices and are baked in the oven. (Source: Wikipedia)
Recipe Source: Adapted from 12 Tomatoes
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
Crust:
  • 1-1/2 cups crushed crackers
  • ¼ cup butter, melted
  • 1 teaspoon grated lemon zest
Filling:
  • 2 pounds fresh, whole-milk ricotta cheese
  • ⅔ cup white sugar
  • ⅓ cup all-purpose flour
  • 6 eggs
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons grated lemon zest
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
Instructions
  1. In a small bowl, combine cracker crumbs, butter and lemon peel
  2. Press onto the bottom of a greased 9½-in. springform pan
  3. Bake at 325∞ F for 12-14 minutes or until lightly browned, cool
  4. Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency
  5. Add the sugar and flour into the ricotta, mixing thoroughly
  6. Stir in the eggs one at the time, add in the vanilla, cinnamon, lemon zest, and salt, mix well.
  7. Pour batter onto the crust
  8. Bake in the center of the oven for about 75 to 90 minutes at 300∞ F, until the cake is a light golden color. When it’s ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.
  9. Cool cake on a wire rack cover and chill till serving time. Enjoy!

 

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