Sunday, February 24, 2013

Lemon Ricotta Cheesecake

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The best cheesecake I ever had was from Tony's restaurant, here in St. Louis, MO.  It was a light, fluffy ricotta cheesecake, with a hint of lemon.  Cheesecake is my downfall..............ok, one of many!

Here are the ingredients:


1/2 cup macadamia nuts
1/3 cup sugar
1/2 cup butter, cold
1 1/4 cup flour
Pinch of salt
2-4 tablespoons of ice cold water

In your food processor, chop the nuts.  Add the flour, sugar and salt.  Cut the butter up into cubes and add.  Pulse until the mixture is crumb-like.  Add the water (make sure it is cold) 1 tablespoon at a time.  Add enough until a dough forms.

Press into the bottom of a cheesecake pan.  Cook for 8-10 minutes in a 350 degree oven until golden brown.

For the filling:

2 packages cream cheese, room temperature
1 1/4 cups sugar
15 oz. ricotta cheese
3 tablespoons lemon curd or lemon zest
2 teaspoons vanilla
3 eggs
1/2 cup heavy cream

In your mixer, cream together cream cheese and sugar.  Add the ricotta cheese and eggs, one of a time.  Add lemon curd, vanilla and heavy cream.

Add the cheesecake filling to the cheesecake pan.

If your cheesecake pan is small enough to put inside another pan,  wrap the outside in foil so water can't get in.  Put the pan inside the larger one and fill it with water, creating a water bath.  This will help the cheesecake cook with steam so that cracks will not be created.

My cheesecake pan was too large to fit inside another pan.  Instead, I filled another bowl full of water and put it below the cheesecake pan in the oven.

Cook at 325 for 1 hour-1 hour and 20 minutes.  Take out of the oven when the middle of the cheesecake is set and the sides begin to brown.

Let the cheesecake cool completely.

Ingredients for the lemon curd:

4 eggs
1 1/2 cup sugar
2/3 cup lemon juice
1/4 cup flour
Pinch salt
1 teaspoon baking powder
3 tablespoons lemon zest

Make sure you get fresh lemon juice!

Mix all ingredients together and cook until slightly boiling.  Whisk constantly.  Remove from heat and let it cool.

Cook the curd until slightly boiling.  Remove from heat and let cool.

Top the cheesecake with a layer of lemon curd and whipped cream.

Don't forget to save your extra lemon curd!  It freezes well!

Enjoy!  This recipe is listed on Chic and Crafty Party
Foodie Friends Friday


  1. Oh my that looks so good! I want to take a trip to the grocery right now! New GFC follower from the blog hop!

  2. This looks amazing! Ever been on Food Network? You should be!

    Please stop by at Ducks ‘n a Row for Wonderful Wednesday Blog Hop this week and share this post?
    Many blessings, Sinea Ducks ‘n a Row

  3. When I started my blog I was inspired by my grandmother and all her creativity as well. I'm enjoying doing more baking, knitting and crafts. New follower now. :)

  4. This looks really amazing! Great recipe :)

  5. This looks incredible, and I am READY for all things lemon!! :) SO glad to know lemon curd freezes well- did not know that! Thank you! :)
    ~Joy @ Yesterfood

  6. This looks so fresh and tasty! I love the lemon curd on top.

    I found your blog from the Hungry Little Girl Recipe link party! I am now following you and look forward to seeing what else you bake!

    Cynthia t

  7. I've never made my own cheesecake, but I bet it's fantastic, and I like the idea of using ricotta cheese! Thanks for sharing on Foodie Friends Friday!


Thank you for your comments! I appreciate all feedback!