Lemon Ricotta Cheesecake

Looking for a delicious dessert recipe? Then check out this citrusy cheesecake baked using Progresso® Plain Bread Crumbs.

  • prep time 40 min
  • total time 6 hr 0 min
  • ingredients 12
  • servings 16

Ingredients

Crust

1
cup Progresso® Plain Bread Crumbs
1/2
cup slivered almonds
1/3
cup sugar
6
tablespoons butter, melted

Filling

2
(8-oz.) pkg. cream cheese, softened
1 1/4
cups sugar
2
to 3 tablespoons grated lemon peel (1 large)
2
tablespoons fresh lemon juice
1
(15-oz.) container whole-milk ricotta cheese
3
eggs

Garnish

1/2
cup whipping cream
16
candied lemon slices
  • 1 Heat oven to 350°F. In food processor bowl with metal blade, combine bread crumbs, almonds and 1/3 cup sugar; pulse until almonds are finely ground. Add butter; pulse until well mixed. Press crumb mixture in bottom and 2 inches up sides of ungreased 9-inch springform pan.
  • 2 Bake at 350°F. for 10 to 15 minutes or until crust is light golden brown around edges. Remove crust from oven; place on wire rack. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
  • 3 Reduce oven temperature to 325°F. Beat cream cheese in large bowl on medium speed until fluffy. Add 1 1/4 cups sugar; beat until very soft and creamy. Add lemon peel and lemon juice; mix well. Beat in ricotta cheese. Add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition. Pour into crust-lined pan.
  • 4 Bake at 325°F. for 1 hour 10 minutes to 1 hour 20 minutes or until sides of cheesecake are set and puffed but center still moves slightly when pan is tapped. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours or overnight before serving.
  • 5 Just before serving, whip cream in medium bowl until soft peaks form. Spoon 16 mounds of whipped cream evenly around edge of cheesecake. Top each with candied lemon slice. To serve, remove sides of pan. Cut cheesecake into wedges.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    205),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    13g,
    13%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    220mg
    220%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    1g
    1%
      Sugars
    24g
    24%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    16%;
    Vitamin C
    0%;
    Calcium
    12%;
    Iron
    6%;
    Exchanges:
    1 1/2 Fruit; 2 Other Carbohydrate; 5 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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