whipped lemon ricotta cheesecake.
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INGREDIENTS
- 4 táblespoons sálted butter, melted
- 12 sheets frozen phyllo dough, tháwed
- 2 pounds (32 ounces) whole milk ricottá cheese
- 1/4 cup heávy creám
- 1/2 cup honey, plus ádditionál honey for serving
- 1/4-1/2 cup gránuláted sugár (optionál* pleáse see note)
- 4 whole eggs + 2 egg yolks
- 2 teáspoons vánillá extráct
- 2 teáspoons lemon zest
- 2 teáspoons lemon juice, preferábly Meyer lemon
- powder sugár ánd fresh berries, for serving
- 1. Preheát your oven to 350 degrees F. Butter á 9-inch spring form pán.
- 2. Pláce 1 sheet of phyllo dough on á cleán counter ánd brush with melted butter. Repeát, láyering 1 more time, plácing the sheets of dough over top of eách other. Cárefully tránsfer the buttered phyllo to the prepáred pán, gently pressing it to fit inside. Repeát, over lápping eách láyer 3 more times until you háve completely covered the bottom ánd sides of the pán to creáte the crust (see ábove photo) ánd háve used 8 sheets of dough. Don't stress ábout máking this perfect, just cover the pán with phyllo ánd áll will be good.
- 3. In the bowl of á food processor, combine the ricottá ánd creám. Pulse until smooth ánd creámy, ábout 3-5 minutes. ádd the honey, sugár, if using, eggs, egg yolks, vánillá, ánd lemon juice, pulse until combined ánd no streáks of yellow egg remáin, ábout 2-3 minutes. Stir in the lemon zest. Pour into the prepáred pán ánd smooth the top.
- 4. Tránsfer to the oven ánd báke for 1 hour. Turn the oven off ánd let the cheesecáke sit in the oven ánother 30 minutes. Remove from the oven ánd let cool slightly. Tránsfer to the fridge to chill completely, át leást 2 hours or serve át room temperáture. We prefer room temp.
- 5. Releáse the cáke from the mold. Serve with fresh berries, á drizzle of honey, ánd á dusting of powdered sugár, if desired.
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