Lemon Three - Cheese Cake |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Just rich and sweet enough without being heavy and cloying, this creamy lemon cheesecake combines the unique qualities of ricotta and mascarpone with the traditional block cream cheese to make a tangy dessert that's out of this world! Read more ! Ingredients:
1 1/2 cups vanilla cookie crumbs |
1 tbsp sugar |
1/2 tsp lemon extract |
1/3 cup butter, melted |
2 cups whole milk ricotta |
8 oz mascarpone cheese, room temperature |
8 oz cream cheese, room temperature |
3/4 cup sugar |
1/4 cup honey |
zest of 1 lemon |
juice of 1 lemon |
1 tbsp cornstarch |
3 eggs |
1 egg yolk |
Directions:
1. Preheat oven to 375 F, line the bottom of a 9” springform pan with parchment and wrap the outside of the pan in foil.
2. Combine cookie crumbs, sugar, lemon extract and butter in a large bowl until well combined.
3. Press the mixture firmly into the bottom and 2” up the side of the pan.
4. Bake 15 minutes, set aside to cool slightly.
5. Reduce oven temperature to 350 F.
6. In a food processor, puree ricotta and mascarpone until smooth.
7. Add cream cheese and sugar, blend well, stopping the machine occasionally to scrape down the sides of the bowl.
8. Blend in the honey and lemon zest.
9. Mix together lemon juice and cornstarch, then add to the food processor with the eggs and egg yolk and pulse until blended.
10. Pour the mixture into the crust, and transfer the pan to a large roasting pan.
11. Pour hot water into the roasting pan halfway up the sides of the springform pan.
12. Bake 1 hour and 10 minutes, covering the pan with foil after 40 minutes.
13. Cool for 1 hour in the roasting pan, then remove from the water bath and cool completely on a wire rack.
14. Refrigerate (covered) 24 hours before serving.
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