Lemon Ricotta Cheesecake
This rich cheesecake with a lemon ricotta filling makes for an irresistible, crowd-pleasing dessert.
- 8 ounces (225 g) oat biscuits
- ¼ cup (57 g) unsalted butter, or plant-based margarine
- 2 Tablespoons honey, or other sweetener, to taste
- To make the crust, preheat oven to 350°F (180°C) and lightly grease a 9-inch (23-cm) springform cake pan.
- Place the oat biscuits into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then increase to Variable 3.
- Blend for 10 seconds, using the tamper as necessary to push the ingredients into the blades, until crumbs form.
- Stop machine and remove lid plug. Add the melted butter and honey, then secure lid plug.
- Select Variable 3 and pulse 3-4 times. Remove the lid, scrape the sides of the container and around the blades, return the lid, and pulse an additional 3-5 times until thoroughly mixed.
- Spoon the biscuit mixture into the tin and press evenly into the base; wash Vitamix container.
Lemon Ricotta Filling
- 18 ounces (500 g) ricotta cheese
- 2 lemon, zested, juiced
- ¾ cup (80 g) granulated sugar
- 3 large pasteurized egg yolks
- 2 Tablespoons cornstarch
- To make the filling, place the ricotta cheese, lemon zest, lemon juice, sugar, egg yolks and cornstarch into the Vitamix container and secure lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds or until well mixed.
- Pour filling into prepared tin and bake for 35-40 minutes, just until firm and cheesecake doesn't jiggle when shaken very lightly. Remove from heat immediately and allow to cool on a wire rack until room temperature before cutting or chilling.
To serve, cut the cheesecake into slices and garnish with a drizzle of Mixed Berry Coulis (see recipe) and additional fresh berries.
|Serving Size||1 serving (82 g)|
|Amount Per Servings|
|Total Fat||12 g|
|Saturated Fat||7 g|
|Total Carbohydrate||24 g|
|Dietary Fiber||2 g|