Name: Scott's Seafood on the Rivers Lemon Ricotta Cheesecake Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 cups Ricotta cheese; 1 cup Cream cheese; 3 tbs Granulated sugar; 2 tsp Lemon zest; 1 tbs Lemon juice; 3 large Eggs; 1 tsp Vanilla extract; 0.5 tsp Almond extract; 1.5 cups Graham cracker crumbs; 0.5 cups Unsalted butter; 2 cups Raspberries; 1 cup White wine; 2 tbs Granulated sugar; 1 tbs Lemon juice; 1 cup Granulated sugar; 0.5 cups Sliced almonds; 1 tbs Unsalted butter; 1 large Lemon; 1 cup Granulated sugar; 1 cup Water

ITALIAN MARGARITA

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raspberry white sangria coulis, almond brittle, candied lemon

Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter until mixed well. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.

Prepare the Crust

In a large mixing bowl, beat together ricotta cheese, cream cheese, and sugar until smooth. Add lemon zest, lemon juice, eggs, vanilla extract, and almond extract. Mix until fully incorporated.

Make the Cheesecake Filling

Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.

Bake the Cheesecake

In a saucepan, combine raspberries, white wine, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly. Strain through a fine mesh sieve to remove seeds. Allow to cool.

Prepare the Coulis

In a saucepan over medium heat, combine sugar and butter. Stir until the sugar dissolves and the mixture turns a golden brown color. Stir in sliced almonds and pour onto a parchment-lined baking sheet. Allow to cool completely before breaking into pieces.

Make the Brittle

Slice the lemon into thin rounds. In a saucepan, combine sugar and water. Bring to a boil, then add lemon slices. Simmer for 15-20 minutes. Remove lemon slices and place on a wire rack to cool and dry.

Candy the Lemon

Ricotta cheese

Cream cheese

Granulated sugar

Lemon zest

Lemon juice

Eggs

Vanilla extract

Almond extract

Graham cracker crumbs

Unsalted butter

Raspberries

White wine

Sliced almonds

Lemon

Water

Lemon Ricotta Cheesecake

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Make Lemon Ricotta Cheesecake Recipe in just 2h . raspberry white sangria coulis, almond brittle, candied lemon

Lemon Ricotta Cheesecake Recipe

Ingredients

Cheesecake

Raspberry White Sangria Coulis

Almond Brittle

Candied Lemon

Method