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Lemon Ricotta Cheesecake
Lemon Ricotta Cheesecake
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Prep Time:
40 minutes
Total Time:
6 hours
Try this zesty Italian cheesecake made with Progresso® Plain Bread Crumbs for a flavor-packed dessert.
Ingredients:
  • 1 cup Progresso™ Plain Bread Crumbs
  • 1/2 cup slivered almonds
  • 1/3 cup sugar
  • 6 tablespoons butter, melted
  • 2 (8-oz.) pkg. cream cheese, softened
  • 1 1/4 cups sugar
  • 2 to 3 tablespoons grated lemon peel (1 large)
  • 2 tablespoons fresh lemon juice
  • 1 (15-oz.) container whole-milk ricotta cheese
  • 3 eggs
  • 1/2 cup whipping cream
  • 16 candied lemon slices
Instructions:
  • Preheat the oven to 350°F. In a food processor, blend bread crumbs, almonds, and 1/3 cup sugar until almonds are finely ground. Add the butter and pulse until fully combined. Press the crumb mixture firmly into the bottom and 2 inches up the sides of a 9-inch ungreased springform pan.
  • Bake the crust at 350°F for 10-15 minutes until the edges are lightly golden. Remove from the oven and let it cool for 10 minutes. Wrap the pan, bottom, and sides with heavy-duty foil.
  • Preheat oven to 325°F and in a mixing bowl, beat cream cheese until fluffy on medium speed. Add 1 1/4 cups sugar and beat until soft and creamy. Mix in lemon peel and juice, then incorporate ricotta cheese. Gradually add eggs one at a time, mixing until combined and scraping the bowl after each addition. Pour the mixture into the crust-lined pan.
  • Bake the cheesecake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes until the sides are set and puffed, yet the center remains slightly jiggly. Allow it to cool in the pan on a wire rack for 1 hour, then refrigerate covered for at least 3 hours or overnight before serving.
  • Before serving, whisk the cream in a medium bowl until soft peaks form. Dollop 16 mounds of whipped cream evenly around the edge of the cheesecake and garnish each with a candied lemon slice. Remove the sides of the pan and slice the cheesecake into wedges to serve.

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