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Lemon Ricotta Cheesecake Tart

As I promise, here is one of my favorite cheesecake recipes. I like to make cheesecakes on tart shells because I feel more of the crust texture. It’s almost like having crumbly goodness and adding a delicious thick custard spread to it. But it’s a personal preference so you are welcome to do it the traditional way, just replace the tart shell for an 8″ springform pan.

For the crust:
6oz Graham crackers
3oz unsalted butter, melted
7oz cream cheese, softened  
7oz ricotta cheese
1 cup sugar
3 eggs
The juice and zest of a lemon
Preheat the oven to 350 degrees F
Wrap the outside of a 9-inch false bottom tart shell with 2 layers of heavy-duty foil.
For the crust, finely grind the crackers in a food processor. Add the melted butter
and process until the crumbs are moistened. Press the crumb mixture over the bottom
and sides of the prepared tart shell. Bake until the crust is golden, about 15 minutes.
Cool the crust completely on a cooling rack.
Meanwhile work on the filling. In a mixer with a paddle attachment, beat cream cheese
for 20 seconds. Add the Ricotta cheese, sugar and lemon juice plus zest and mix on low
for 30 seconds more, scrape the sides of the bowl. Turn up to medium speed and add the
eggs one by one, mix just until well combined.
Be careful not to overmix the batter. Place the prepared tart shell in a large roasting pan.
Pour enough hot water into the roasting pan to come halfway up the sides of the tart
shell. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken,
about 45 mts to an hour. Transfer the cheesecake to a cooling rack to cool for 30 minutes.
Place in the refrigerator and cool completely, at least 6 hours and up to 2 days.

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