Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake
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Category: desserts


Serves: (1) 9" Cheesecake, About 12 slices (depending on how you cut them)
Prep Time: 15 minutes
Total Time: 2 hours, 15 minutes

For the Crust:
2 cups Graham Crackers, pulsed into crumbs
1/3 cup Granulated Sugar
1/4 teaspoon Kosher Salt
7 tablespoons Unsalted Butter, melted
For the Lemon Ricotta Cheesecake Filling:
3 (8 ounce) packages Full-Fat Cream Cheese, very soft
1 cup Whole Milk Ricotta Cheese, at room temperature
1 1/4 cups Granulated Sugar
2 teaspoons Pure Vanilla Extract
3 large Eggs + 2 Egg Yolks, at room temperature
2 tablespoons All-purpose Flour
3/4 cup Fresh Lemon Juice
2 teaspoons Fresh Lemon Zest
Whipped Cream, for serving (optional)


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Added 9 years ago by:
Rami Madi Rami Madi
     4,597 recipes
2 people cheffed this recipe
Lorrie SepulvedaRami Madi
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