Lemon Ricotta Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A light lemony cheesecake with a hint of rum!
  • CRUST:
  • 1¼ cup cookie crumbs processed in a food processor to uniformly fine crumbs (you can use graham crackers, vanilla wafers, chocolate wafers - I used Amaretto cookies)
  • 5 tablespoons melted unsalted butter (4 tbs. for the crust, 1 tbs. for buttering pan)
  • 2 pounds ricotta cheese , drained overnight
  • 4 large eggs , separated
  • ¾ cup sugar
  • ¼ cup rum
  • 1 tablespoon flour
  • grated zest from 1 lemon
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  1. CRUST:
  2. Pre-heat oven to 325 degrees.
  3. In small bowl, combine cookie crumbs and 4 tablespoons of melted butter.
  4. Mix with fork until evenly moistened.
  5. Brush bottom and sides of 9-inch springform pan with remaining melted butter, reserving small amount of excess melted butter for brushing sides of pan after crust cools.
  6. Pour crumbs into springform pan and press evenly with your fingers into pan bottom.
  7. Bake until it begins brown around edges, about 13 minutes.
  8. Cool on wire rack to room temperature, about 30 minutes. (Do not turn off oven.)
  9. Brush sides of springform pan with remaining melted butter.
  11. Place drained ricotta in food processor and process until very smooth.
  12. Add egg yolks, sugar, rum, flour, zest, vanilla, and salt and process until blended.
  13. Pour mixture into large bowl.
  14. Beat egg whites at high speed until they hold stiff peaks.
  15. Fold whites into ricotta mixture until fully blended.
  16. Spread mixture evenly into cooled crust.
  17. Bake cheesecake in a 325 degree oven for about an 1¼ hours (until top is lightly browned and the outside of the cake is firm and center is soft.)
  18. Leave cheesecake in oven. Turn off the heat and open the door to gently cool the cheesecake to a uniform temperature.
  19. Remove from oven and cool on a wire rack for 2 hours.
  20. Run knife between cake and side of spring form pan.
  21. Wrap pan tightly in plastic wrap and refrigerate until cheesecake is cold and set for at least 5 hours.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2012/03/11/lemon-ricotta-cheesecake/