Lemon Ricotta Cheesecake

This rich cheesecake with a lemon ricotta filling makes for an irresistible, crowd-pleasing dessert.

Cheesecake Crust

Ingredients

  • 8 ounces (225 g) oat biscuits
  • ¼ cup (55 g) unsalted butter, softened
  • 2 Tablespoons honey, or sugar

Directions

  1. Heat oven to 350°F (180°C) and lightly grease a 9-inch (23-cm) spring form pan.
  2. Place the oat biscuits into the Vitamix container and secure lid.
  3. Turn machine on and slowly increase speed to Variable 3.
  4. Blend for 15 seconds, using the tamper as necessary to push the ingredients into the blades, until crumbs form.
  5. Stop machine and remove lid.
  6. Add the melted butter and honey, secure lid.
  7. Select Variable 3 and pulse 3 times. Remove the lid, scrape the sides of the container and around the blades, return the lid, and pulse an additional 3-6 times until thoroughly mixed.
  8. Spoon the biscuit mixture into the tin and press evenly into the base; wash Vitamix container.

Lemon Ricotta Filling

Ingredients

  • 18 ounces (500 g) ricotta cheese
  • Zest of 3 lemons
  • 4 Tablespoons (60 ml) lemon juice
  • ¾ cup (80 g) granulated sugar
  • 3 large pasteurized egg yolks
  • 2 Tablespoons honey, or sugar

Directions

  1. Place the ricotta cheese, lemon zest, lemon juice, sugar, egg yolks and corn flour into the Vitamix container and secure lid.
  2. Turn the machine on and slowly increase speed to Variable 10, then to High.
  3. Blend for 10 seconds or until well mixed.
  4. Pour filling into prepared tin and bake for 35-40 minutes until firm.
  5. Turn off the oven and leave cheesecake to cool in the oven for 45 minutes.to the Vitamix container and secure lid.

Notes

To serve, cut the cheesecake into slices and garnish with a drizzle of Mixed Berry Coulis and additional fresh berries.