Dessert: Lemon Ricotta Cheesecake

For perfect servings of this luscious lemon cheesecake — that don't stick to your knife — dip knife into warm water and wipe dry before the first cut. Then, wipe knife clean, dip in warm water, and dry between each slice.

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon Ricotta Cheesecake

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 c. graham cracker crumbs
4 tbsp. butter or margarine
3 to 4 lemons
1 1/4 c. sugar
1/4 c. cornstarch
2 package reduced-fat cream cheese (Neufchâtel)
1 container part-skim ricotta cheese
4 large eggs
2 c. half-and-half or light cream
2 tsp. vanilla extract

Instructions

Preheat oven to 375 degrees F. Wrap outside of 9-inch springform pan with heavy-duty foil to prevent batter from leaking out during baking.
In springform pan, with fork, mix graham cracker crumbs and butter until crumbs are moistened. With hand, press mixture firmly onto bottom of pan. Bake crust 10 minutes. Cool on wire rack, about 15 minutes.
Reset oven to 325 degrees F. Meanwhile, from 2 lemons, grate 2 teaspoons peel and squeeze 1/3 cup juice. In small bowl, stir together sugar and cornstarch until blended. In large bowl, with mixer on medium speed, beat cream cheese and ricotta until smooth, about 5 minutes. Slowly beat in sugar mixture. Reduce speed to low; beat in eggs, half-and-half, vanilla, and lemon peel and juice just until blended, scraping bowl often with rubber spatula.
Pour batter onto crust. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour.
Remove cheesecake from oven. To help prevent cracking during cooling, run a thin knife between edge of cheesecake and pan as soon as cheesecake comes out of oven. Cool cake in pan on wire rack 2 hours. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled.
To serve, remove foil and side of pan and place cake on plate. From remaining lemons, with sharp knife, cut 8 very thin center slices; use to garnish top of cheesecake.

Share Lemon Ricotta Cheesecake