Lemon Ricotta Cheesecake recipe?

Question

Lemon Ricotta Cheesecake recipe?

Answer 1

I have one for Lemon Ricotta Cheesecake SQUARES.  Will that do?  :)

Ing:

    * 2 pounds ricotta cheese

    * 3/4 cup sugar

    * 3 eggs, slightly beaten

    * 1 tablespoon grated lemon rind

    * 1 (18.25 ounce) package pudding-style lemon cake mix

    * 1/4 cup fresh lemon juice

    * confectioners' sugar

Dir:

   1. Combine ricotta, sugar, eggs and lemon rind; set aside. In another bowl, mix cake mix according to package directions, substituting lemon juice for 1/4 cup of the water called for. Pour batter into greased and floured 13-in.x 9-in. x 2-in. baking pan; spoon ricotta mixture carefully on top. Bake at 350 degrees F for 60-65 minutes or until lightly browned. Cool cake. Store in refrigerator 4 hours before serving. Sift confectioners' sugar over top before cutting into squares. Serve chilled; refrigerate leftovers.

Answer 2

INGREDIENTS:

1 cup(s) graham cracker crumbs

4 tablespoon(s) butter or margarine, softened

3  to 4 lemons

1 1/4 cup(s) sugar

1/4 cup(s) cornstarch

2 package(s) (8-ounce) reduced-fat cream cheese (Neufchâtel), softened

1 container(s) (15-ounce) part-skim ricotta cheese

4 large eggs

2 cup(s) half-and-half or light cream

2 teaspoon(s) vanilla extract

DIRECTIONS:

Preheat oven to 375 degrees F. Wrap outside of 9-inch springform pan with heavy-duty foil to prevent batter from leaking out during baking.

In springform pan, with fork, mix graham cracker crumbs and butter until crumbs are moistened. With hand, press mixture firmly onto bottom of pan. Bake crust 10 minutes. Cool on wire rack, about 15 minutes.

Reset oven to 325 degrees F. Meanwhile, from 2 lemons, grate 2 teaspoons peel and squeeze 1/3 cup juice. In small bowl, stir together sugar and cornstarch until blended. In large bowl, with mixer on medium speed, beat cream cheese and ricotta until smooth, about 5 minutes. Slowly beat in sugar mixture. Reduce speed to low; beat in eggs, half-and-half, vanilla, and lemon peel and juice just until blended, scraping bowl often with rubber spatula.

Pour batter onto crust. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour.

Remove cheesecake from oven. To help prevent cracking during cooling, run a thin knife between edge of cheesecake and pan as soon as cheesecake comes out of oven. Cool cake in pan on wire rack 2 hours. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled.

To serve, remove foil and side of pan and place cake on plate. From remaining lemons, with sharp knife, cut 8 very thin center slices; use to garnish top of cheesecake.

COOKING INFO:

Serves 16  

Yield 1 cheesecake

Prep Time 40 minutes

Cook Time 1 hour(s)  

Total time 1 hour(s) 40 minutes

Oven Temp 375

NUTRITIONAL INFORMATION (per serving):

Calories 300

Total Fat 18g

Saturated Fat 10g

Cholesterol 102mg

Sodium 235mg

Total Carbohydrate 26g

Dietary Fiber --

Sugars --

Protein 9g

Calcium --

Answer 3

This one is from the Food Network...

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1 teaspoon ground cinnamon

6 tablespoons melted butter

1 1/2 pounds cream cheese, at room temperature

1 cup granulated sugar

5 large eggs

1 lemon, zested

3/4 pound ricotta cheese

1 recipe Citrus Thyme Sauce, for serving, recipe follows

Preheat the oven to 375 degrees F.

In a bowl, mix together the crumbs, sugar, and cinnamon. Add the butter and mix well. Using the back of a spoon, press evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake until golden, about 8 minutes. Remove from the oven and cool before filling.

In a cake mixer fitted with a paddle attachment beat the cream cheese and sugar on low speed until well incorporated, smooth and light, about 2 minutes. Add the eggs, one at a time, and lemon zest and continue to beat until well incorporated, scraping down the sides as necessary. Slowly add the ricotta cheese to the batter and mix until smooth.

Pour the batter into the prepared pan and bake in the middle of the oven until starting to set, about 45 minutes. Lower the oven temperature to 325 degrees F and cook for another 20 to 25 minutes. Remove from the oven, use a thin sharp knife and run the blade along the inside of the cake pan to loosen the sides. Loosen the outer ring, and let the cake cool in the pan on a wire rack. Once the cheesecake is cooled to room temperature, cover with plastic wrap and refrigerate until thoroughly chilled, at least 6 hours or overnight.

Remove the cake from the refrigerator and let come to room temperature before serving. Slice the cake and serve on dessert plates, with the Citrus Thyme Sauce drizzled over all.

Citrus Thyme Sauce:

8 tablespoons butter

1 cup sugar

1 grapefruit, skin and pith removed and segments cut away

1 lemon, skin and pith removed and segments cut away

1 lime, skin and pith removed and segments cut away

1 Satsuma tangerine, skin and pith removed and segments cut away

1 teaspoon fresh thyme leaves

1 cup cognac-based liqueur (recommended: Grand Marnier)

Set a 10-inch saute pan over medium-high heat and add the butter, sugar, grapefruit, lemon, lime, tangerine and thyme. Once the butter and sugar have melted, about 2 to 3 minutes, remove the pan from the heat and add the cognac-based liqueur into the pan. Ignite with a long kitchen match and when the flames subside return the pan to the heat. Continue to cook until the sauce is slightly thickened, about 10 minutes. Remove from the heat and serve with the cheesecake.

Yield: about 2 cups

these are cheesecake squares.. my family likes them a lot

2 pounds ricotta cheese

3/4 cup sugar

3 eggs, slightly beaten

1 tablespoon grated lemon rind

1 (18.25 ounce) package pudding-style lemon cake mix

1/4 cup fresh lemon juice

confectioners' sugar

Combine ricotta, sugar, eggs and lemon rind; set aside. In another bowl, mix cake mix according to package directions, substituting lemon juice for 1/4 cup of the water called for. Pour batter into greased and floured 13-in.x 9-in. x 2-in. baking pan; spoon ricotta mixture carefully on top. Bake at 350 degrees F for 60-65 minutes or until lightly browned. Cool cake. Store in refrigerator 4 hours before serving. Sift confectioners' sugar over top before cutting into squares. Serve chilled; refrigerate leftovers.

my mother's recipe

Crust:

8-10 large biscotti, plain or flavored

6 tablespoons butter, melted

Filling:

1 cup ricotta cheese

1 cup mascarpone cheese

¾ cup sugar

1 Tablespoon grated lemon zest

3 Tablespoons freshly squeezed lemon juice

3 eggs

Homemade Lemon Curd Topping:

1 teaspoon cornstarch

1/3 cup freshly squeezed lemon juice

5 egg yolks, beaten

½ cup sugar

1 Tablespoon butter, cut into small pieces

Preheat oven to 235F.

Crush the biscotti in a food processor until finely ground. Should have approximately 1 cup of crumbs. Spread crumbs on a cookie sheet and bake for 5 minutes. Transfer to a bowl and combine with the melted butter. Pour into an 8" springform pan to form crust on bottom and about 1 inch up the sides.

Make filling by combining all ingredients in a food processor. Mix until smooth. Pour into crust and bake 50-60 minutes. Cool at least 30 minutes before adding topping.

Make topping by combining cornstarch with 1 tablespoon of the lemon juice in a small bowl. Stir until completely combined. Add remaining lemon juice, egg yolks, and sugar, and whisk until combined. Transfer to top of double boiler over vigorously boiling water. When mixture is warm, add butter. Continue cooking, whisking often, until very thick but still "pourable."

Pour warm lemon curd topping over cheesecake. Refrigerate for at least one hour. Run a knife around outside of crust to loosen from pan. Remove rim and serve.

for all the recipes I like to top them with whip cream and berries. Enjoy!