Lemon Ricotta Cheesecake is tasty and creamy with a hint of lemon and ricotta cheese. Since it just requires a few ingredients, your family will appreciate this meal and you won't spend much time in the kitchen.
– 2cupsgraham cracker crumb – 2tablespoonsunsalted buttermelted – Pinchof salt – 24ouncesfull-fat cream cheeseroom temperature – 24ouncesfresh ricotta cheesestrained if watery and at room temperature – 1 1/2cupsgranulated sugar – 2tablespoonsfreshly squeezed lemon juice – 1tablespoonfreshly grated lemon zest – 1/2teaspoonlemon extract – 1/4teaspoonkosher salt – 8large eggsroom temperature
Ingredients
Foil and grease a 9-inch springform pan bottom and sides.Combine cookie crumbs, melted butter, and salt in a medium basin.
Apply pressure to the mixture so that it forms an even layer on the bottom of the pan and extends slightly up the sides.
Set the oven rack in the middle and heat it to 225°F (110°C).Next, whisk cream cheese, ricotta, sugar, lemon juice, zest, extract, and salt in a large bowl with a hand mixer or stand mixer until smooth. DO NOT overbeat.
Stop to scrape the basin and add the eggs, mixing until barely incorporated. You can alternatively mix these items in a food processor. Be careful not to overbeat the batter.
Put the batter into the pan that has been prepared. To get rid of any air bubbles, lightly tap the pan off the counter. After that, put it on a baking sheet.
Bake until the cheesecake is hard around the edges but wobbles little when shaken. In the centre, a candy thermometer should read 155°F.
It takes 3–3 1/2 hours to bake the cheesecake. After cooling on a wire rack for 1 hour, cover and refrigerate the cheesecake for 12 hours.
Run a thin knife around the pan sides to unmold cheesecake. For stability, place the pan on a wide container and lift the cheesecake a few inches from the counter.
Take off the springform ring and put the cake on a flat surface. Use an offset spatula to loosen the cake from the pan's bottom and then move it to a big, flat serving plate.
Put a layer of lemon curd and whipped cream flowers on top of the cheesecake. Add candied or fresh lemon slices on top to decorate.
A big chef's knife dipped in hot water should be used to cut the cheesecake. Add some fresh berries to the side.
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