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Lemon Ricotta Cheesecake

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By Betty Crocker Kitchens
Updated Nov 11, 2010
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Looking for a delicious dessert recipe? Then check out this citrusy cheesecake baked using Progresso® Plain Bread Crumbs – perfect if you love Italian cuisine.

Lemon Ricotta Cheesecake

  • Prep Time 40 min
  • Total 6 hr 0 min
  • Servings 16
  • Ingredients 12
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Ingredients

Crust

  • 1 cup Progresso™ Plain Bread Crumbs
  • 1/2 cup slivered almonds
  • 1/3 cup sugar
  • 6 tablespoons butter, melted

Filling

  • 2 (8-oz.) pkg. cream cheese, softened
  • 1 1/4 cups sugar
  • 2 to 3 tablespoons grated lemon peel (1 large)
  • 2 tablespoons fresh lemon juice
  • 1 (15-oz.) container whole-milk ricotta cheese
  • 3 eggs

Garnish

  • 1/2 cup whipping cream
  • 16 candied lemon slices
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 350°F. In food processor bowl with metal blade, combine bread crumbs, almonds and 1/3 cup sugar; pulse until almonds are finely ground. Add butter; pulse until well mixed. Press crumb mixture in bottom and 2 inches up sides of ungreased 9-inch springform pan.
  • Step 
    2
    Bake at 350°F. for 10 to 15 minutes or until crust is light golden brown around edges. Remove crust from oven; place on wire rack. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
  • Step 
    3
    Reduce oven temperature to 325°F. Beat cream cheese in large bowl on medium speed until fluffy. Add 1 1/4 cups sugar; beat until very soft and creamy. Add lemon peel and lemon juice; mix well. Beat in ricotta cheese. Add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition. Pour into crust-lined pan.
  • Step 
    4
    Bake at 325°F. for 1 hour 10 minutes to 1 hour 20 minutes or until sides of cheesecake are set and puffed but center still moves slightly when pan is tapped. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours or overnight before serving.
  • Step 
    5
    Just before serving, whip cream in medium bowl until soft peaks form. Spoon 16 mounds of whipped cream evenly around edge of cheesecake. Top each with candied lemon slice. To serve, remove sides of pan. Cut cheesecake into wedges.

Nutrition

360 Calories
23g Total Fat
8g Protein
31g Total Carbohydrate
24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
205
Total Fat
23g
35%
Saturated Fat
13g
65%
Cholesterol
105mg
35%
Sodium
220mg
9%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
4%
Sugars
24g
Protein
8g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
0%
0%
Calcium
12%
12%
Iron
6%
6%
Exchanges:
1 1/2 Fruit; 2 Other Carbohydrate; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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