Desserts
Ricotta Cheesecake
Makes one, 9-inch cheesecake, 12 servings
Ricotta Cheesecake
Makes one, 9-inch cheesecake, 12 servings
Ricotta makes this cheesecake lighter and airier than your typical cheesecake made
with cream cheese.
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
Ingredients
- 1prepared graham cracker crust, pressed into a 9-inch springform pan, unbaked
- 2medium lemons
- ½cup granulated sugar
- 30ounces part-skim ricotta cheese
- 2large eggs, lightly beaten
Preparation
- 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
of 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.
