Lemon Ricotta Cheesecake

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:

Crust:

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
 

Vanilla Layer Cake With Lemon Curd Filling

Cake, lemon, whipped cream.............all things I love.  Ok, if you know me, you already know that there isn't much I don't love!  Ever since I made my sister Karrie's lemon bars, I have been fascinated with lemon curd.  Check out her great lemon bars:

 I'm the cute one holding the Raggedy Ann doll, Karrie is in the middle, and little Tonette is the baby.

 Lemon Bars 

Here are the ingredients for the cake:

2 sticks butter
1 3/4 cup sugar
4 eggs
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla
3 cups flour
1 1/2 cups whole milk or cream

Cream together the butter and sugar.  Add the eggs, vanilla, salt and baking powder.  Add the flour, one cup at a time, alternating with the milk.


Divide the cake batter in 4-5 separate cake pans.  They will be little layers, but that is ok because this cake is like a pound cake.  You will need many layers of lemon curd to get the right balance.

Bake each layer at 350 degrees for 10-15 minutes or until a toothpick comes out clean.  Let the layers cool.

To make whipped cream, add 2 cups of heavy cream with 1/2 cup powdered sugar.  Whip in the mixer.  Taste - add more sugar if you want it more sweet.

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 the juice from fresh lemons

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

When the cake layers and lemon curd are cool, it is time to assemble the cake.

When I made this cake I only did three layers.  I've updated the recipe 

to add more layers so that there is more lemon curd!  YUMMY!

At this point it is time to put the final layer on:  whipped cream!  

This cake is really great!  Enjoy!

Lemon Bars

This recipe is listed on Marvelous Mondays

My sister Karrie is a great cook and we share an affinity for lemon!  Recently, we were able to share a few weeks together while she was here for our father's funeral.

Karrie, Me and Tonette - Thanksgiving, 2012

One of the great traits that my father had was his love for his family.  My sister Karrie personifies this in every part of her being.  Karrie has raised 4 beautiful children.  They are so lucky to have a mom like her.  Tonette, Laura, and I are so lucky to have a sister like her...........I miss her very much.  California is too far away.

Here are the ingredients for her lemon bars:

2 1/4 cups flour

2 sticks unsalted butter, cut into pieces

2/3 cup powdered sugar

4 eggs

2/3 cup lemon juice

1 1/2 cups sugar

3 tablespoons lemon zest

1 teaspoon baking powder

Pinch of salt

In your food processor, add 2 cups flour, the powdered sugar and the butter.  Pulse until the mixture is crumbly.  Press that into a 9x13 pan that has been buttered.

Bake this shortbread crust on 350 degrees for 20 minutes.  Remove from oven and reduce the heat to 325 degrees.

While the crust is baking, start assembling the other ingredients.  I have a handy, dandy juicer which made getting fresh lemon juice extra easy!



In your mixer, add the eggs and sugar.  Mix until frothy.  Add the flour, lemon juice, zest, baking powder and salt. 

Pour over the shortbread crust and bake at 325 degrees for 20-25 minutes or until set.

Cool on a wire rack.  When the bars are cool, dust with powdered sugar and cut into squares.

When Karrie is in town I love cooking together and sharing ideas for food.  She has a passion for cooking as well.  At this point, I must tell everyone that although Karrie is a great cook, I did beat her in our cooking challenge last summer............here is the proof:

Here Dad is pointing to the winner - MY peach crumble bars

Karrie lives life to the fullest - she reminds me of our father in that way.  I have learned many things from her and I consider myself lucky to have her in my life.

Mom and Karrie - Summer 2012