Ricotta Cheesecake

Cuisinart original

Ricotta makes this cheesecake lighter and airier than your typical cheesecake made
with cream cheese.


Makes one, 9-inch cheesecake, 12 servings


1            prepared graham cracker crust, pressed into a 9-inch springform pan, unbaked 

2             medium lemons

½           cup granulated sugar

30           ounces part-skim ricotta cheese

2             large eggs, lightly beaten

Nutritional information

Nutritional information per serving (1 slice):

Calories 223 (46% from fat) / carb. 20g / pro. 9g / fat 12g / sat. fat 7g / chol. 61mg
sod. 129mg / calc. 230mg / fiber 0g


Place one oven rack in the middle of the oven and one oven rack on the bottom. Put a half sheet tray filled with water on the bottom rack. Preheat oven to 325°F. Wrap the outside and bottom of prepared pan with foil to prevent leakage.

With a vegetable peeler, remove the peel of one of the lemons, being very careful not to include any of the bitter white pith. Put lemon peel and ½ cup
sugar into the blender jar. Secure lid.

Select Speed 10 and press Start. Blend until lemon peel is finely chopped, about 4 seconds.

Juice the lemons and add ¼ cup lemon juice to the blender jar with the
zest (if any juice remains, reserve for a separate use). Add ricotta and eggs.
Select Speed 4 and press Start. Blend until mixed, about 30 seconds.

Pour ricotta mixture into the prepared pan. Bake until just set, about 50 minutes.

Remove from oven and cool completely on wire rack, and then refrigerate
at least 6 hours before serving.