Simply Ricotta Cheesecake

Author Notes: Riffing off of my mom's Skinny Cottage Cheesecake, this recipe is a little bit more indulgent. The lime zest and juice give a nice tang to the soft vanilla and ricotta cheese. It is made even more lovely with the complement of a berry compote that I usually make from some waning frozen berries from the summer.
I usually suspend my fresh ricotta in cheesecloth over a bowl for a bit to get out any extra whey. If using conventional ricotta, you don't have to bother draining. —testkitchenette
Makes 8-12 slices
Graham Cracker Crust
-
1-1/4
cups graham cracker crumbs
-
1/4
cup butter, melted
- Mix together and press to the bottom of a 9 inch spring-form pan. Chill while preparing the filling.
Ricotta Cheesecake
-
2
cups drained ricotta cheese
-
1/2
cup sugar
-
2
eggs
-
1
teaspoon lime zest
-
1
teaspoon fresh lime juice
-
1
teaspoon vanilla extract
-
scant 1/4
teaspoons salt
-
1
cup sour cream
-
2
tablespoons sugar
-
1/2
teaspoon vanilla
-
1/2
teaspoon lime zest
- Cheesecake: Preheat oven to 350F. Combine the cottage cheese, eggs, sugar, lime zest, lime juice, vanilla extract, and salt in a food processor and combine until smooth and creamy, scraping down sides once. Bake for 50 minutes or until filling is slightly puffed. Cool for 5 minutes.
- Sour Cream Topping: Whisk the sour cream, sugar,vanilla, and lime zest and until smooth in a small bowl and spread carefully over the hot filling. Bake for 5 minutes longer. Cool and chill.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
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Showing out of comments
about 7 years ago testkitchenette
Thank you, ChezSuzanne, wssmom, lapadia, and Sagegreen. I love the lime too!
about 7 years ago TheWimpyVegetarian
This looks so wonderfully refreshing! I love the lime with the ricotta!
about 7 years ago wssmom
How fun!! Love the lime!
about 7 years ago lapadia
Yay....lime, delicious!
about 7 years ago Sagegreen
Sounds and looks lovely!
Showing 5 out of 5 comments