Lemon Three - Cheese Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 313.8
- Total Fat: 21.5 g
- Cholesterol: 112.2 mg
- Sodium: 139.4 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 0.2 g
- Protein: 7.3 g
View full nutritional breakdown of Lemon Three - Cheese Cake calories by ingredient
Introduction
Just rich and sweet enough without being heavy and cloying, this creamy lemon cheesecake combines the unique qualities of ricotta and mascarpone with the traditional block cream cheese to make a tangy dessert that's out of this world! Just rich and sweet enough without being heavy and cloying, this creamy lemon cheesecake combines the unique qualities of ricotta and mascarpone with the traditional block cream cheese to make a tangy dessert that's out of this world!Number of Servings: 16
Ingredients
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1 ½ cups vanilla cookie crumbs
1 tbsp sugar
½ tsp lemon extract
1/3 cup butter, melted
2 cups whole milk ricotta
8 oz mascarpone cheese, room temperature
8 oz cream cheese, room temperature
¾ cup sugar
¼ cup honey
Zest of 1 lemon
Juice of 1 lemon
1 tbsp cornstarch
3 eggs
1 egg yolk
Directions
Preheat oven to 375 F, line the bottom of a 9” springform pan with parchment and wrap the outside of the pan in foil.
Combine cookie crumbs, sugar, lemon extract and butter in a large bowl until well combined.
Press the mixture firmly into the bottom and 2” up the side of the pan.
Bake 15 minutes, set aside to cool slightly.
Reduce oven temperature to 350 F.
In a food processor, puree ricotta and mascarpone until smooth.
Add cream cheese and sugar, blend well, stopping the machine occasionally to scrape down the sides of the bowl.
Blend in the honey and lemon zest.
Mix together lemon juice and cornstarch, then add to the food processor with the eggs and egg yolk and pulse until blended.
Pour the mixture into the crust, and transfer the pan to a large roasting pan.
Pour hot water into the roasting pan halfway up the sides of the springform pan.
Bake 1 hour and 10 minutes, covering the pan with foil after 40 minutes.
Cool for 1 hour in the roasting pan, then remove from the water bath and cool completely on a wire rack.
Refrigerate (covered) 24 hours before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Combine cookie crumbs, sugar, lemon extract and butter in a large bowl until well combined.
Press the mixture firmly into the bottom and 2” up the side of the pan.
Bake 15 minutes, set aside to cool slightly.
Reduce oven temperature to 350 F.
In a food processor, puree ricotta and mascarpone until smooth.
Add cream cheese and sugar, blend well, stopping the machine occasionally to scrape down the sides of the bowl.
Blend in the honey and lemon zest.
Mix together lemon juice and cornstarch, then add to the food processor with the eggs and egg yolk and pulse until blended.
Pour the mixture into the crust, and transfer the pan to a large roasting pan.
Pour hot water into the roasting pan halfway up the sides of the springform pan.
Bake 1 hour and 10 minutes, covering the pan with foil after 40 minutes.
Cool for 1 hour in the roasting pan, then remove from the water bath and cool completely on a wire rack.
Refrigerate (covered) 24 hours before serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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JANTHEBLONDE
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CD4519295
I wonder if I can make it lighter by using light cream cheese and less butter or subbing Smart Balance. It is delicious. Enjoy it in half serving size to cut calories. - 2/27/10
Reply from JO_JO_BA (3/3/10)
You can definitely use even canola oil for the crust, or apple juice works well also. For the cake itself, you can use light cream cheese but I wouldn't reccommend light versions of ricotta or mascarpone, it makes the cheesecake too runny. Experience!
