Lemon Ricotta Cheesecake

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings:

Author: Hello Ani

This Lemon Ricotta Cheesecake is a unique mild Italian style Cheesecake. It is light airy and fluffy. Suptle hints of Vanilla and lemon bring out the lovely bright flavor in this cheescake.

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US Customary - Metric

Ingredients

12 sheets phyllo dough (14 x 9 in.) thawed
6 tablespoon butter - melted
32 oz whole milk ricotta cheese - completely drained, room temperature (I'm using Calbani Brand)
8 oz cream cheese -room temperature
¼ cup heavy cream
⅔ cup sugar
2 teaspoon lemon zest - alternatively use Orange zest
1 tablespoon lemon juice - alternatively use Orange juice
2 teaspoon vanilla extract
3 large eggs -room temperature

Cherry Compote Topping: (Optional)

2 cups cherries
½ cup sugar
1 tablespoon lemon juice

Instructions

Preheat Oven to 350 °F / 180 ° C
1. Using a 9 inch greased springform pan, place one sheet of phyllo dough and press onto the bottom and up the sides of pan; brush with melted butter. Layer with remaining phyllo sheets, brushing each layer and placing the sheets on top of each other.
2. In a large bowl, with an electric mixer beat the ricotta cheese, cream cheese, and cream. Mix on high speed until smooth and creamy. Add sugar, vanilla extract, lemon zest and juice, pulse quickly. Then add the eggs, one at a time, and continue to mix until combined. Pour into prepared crust, and smoothen the top.
3. Bake for 60 minutes. Turn the oven off and let cheesecake sit in the oven another 30 minutes.
4. Remove cheesecake from ovenand allow to cool slightly. Transfer to the refrigerator and let cool for at least 2 hours.
6. Release the cake frome the mold. Serve with a dusting of powdered sugar, and either fresh berries, or a berry compotte. I served mine with a cherry compote. Simply combine pitted cherries with sugar and lemon juice in a sauce pan. On medium heat bring fruit to a simmer, until slightly thickened. That will take about 10 minutes. Pour over cooled cheesecake. Enjoy!

Notes

Tip: When working with phyllo dough; it helps if you keep the dough covered with a damp kitchen towel to prevent it from drying out. That way the dough stays moist , and doesn't crumble.

Ricotta: Please only use whole milk ricotta cheese. Low-fat versions are very grainy in texture. Of course, fresh ricotta cheese is best if you have, but I do like the Calabro brand, sold at Whole Foods, or Calbani brand sold at all all other markets. The key is to just whip it very well to make the cheese creamy.

Nutrition

COURSE: Cake, Dessert

CUISINE: Italian, Mediterranean

KEYWORD: Blueberry Cheesecake, fermented lemons, Lemon Ricotta Cheesecake, Ricotta Stollen, Whipped Ricotta Cheesecake Recipe

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