How To Cook Lemon Cheesecake With Ricotta And Cream Cheese - Recipe
Author: Nia Rouseberg
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Lemon cheesecake with ricotta and cream cheese". Delicious recipe.
Required products :
- 200 grams of graham crackers , consumed
- 100 grams of melted butter
- 3 lemons, freshly squeezed and the peel grated finely
- 300 grams of lemon jam with butter / lemon curd /
- 500 grams of ricotta cheese
- 600 grams of cream cheese at room temperature
- 1 tablespoon corn flour
- 75 grams of powdered sugar + 2 tbsp
Method of preparation :
- Mix the crushed graham crackers with the melted butter and pour the mixture into a round shape with a removable bottom measuring 20 cm.
- Press your palms to the bottom to form the biscuit crust and cool while you prepare the cream.
- In a small saucepan, mix the cornflour with the juice of 1 lemon and stir until smooth.
- Add the lemon jam, the rind of 1 lemon and 2 tablespoons of powdered sugar.
- Heat the mixture over medium heat until it boils and cook for 1 minute, stirring constantly.
- Transfer to a bowl and refrigerate for 20 minutes.
- In a large bowl, mix the cheese, remaining lemon zest and lemon juice and sugar. Stir well.
- Add 1/2 of the lemon jam mixture and stir again.
- Pour the cream over the biscuit crust and lightly flatten with the back of a spoon.
- Sprinkle with the remaining lemon mixture, cover and cool for a minimum of 4 hours, preferably overnight.
- Transfer the lemon cheesecake to a tray, slice and serve.
Enjoy!
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