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
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Ingredients
- Graham Cracker Crust
-
1-1/4 cups
graham cracker crumbs
-
1/4 cup
butter, melted
- 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
Directions
- Graham Cracker Crust
-
Mix together and press to the bottom of a 9 inch spring-form pan. Chill while preparing the filling.
- Ricotta Cheesecake
-
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.
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