Raspberry Lemon Ricotta Cheesecake
Description
Light in texture and with just the right amount of sweetness, garnish the glazed raspberry topping with some additional grated lemon zest.
Ingredients
Crust:
1 ½ cups (375 ml) all purpose flour
¼ cup (50 ml) sugar
½ cup (125 ml ) butter, room temperature
1 large egg, lightly beaten
1 tsp (5 ml ) lemon zest
1 tsp (5 ml) salt
Lemon Ricotta filling:
2 X 475 g containers ricotta cheese (full or reduced fat)
3 large eggs, lightly beaten
1/2 cup (125 ml) all purpose flour
2/3 cup (150 ml) sugar
1 tsp (5 ml) salt
1 tsp (5 ml) vanilla extract
1 lemon zested and juiced
Raspberry Topping:
2 cups (500 ml) fresh raspberries (or 2 x 6 oz (170 g) containers)
½ cup (125 ml) red current jelly, heated until melted
Methods/steps
- For crust: preheat oven to 350 degrees F (180 degrees C). Line bottom of a 9 inch (22.5 cm) spring form pan with parchment paper. In food processor, combine crust ingredients until dough just holds together. Press the dough onto bottom and halfway up the sides of pan, until about ¼ inch (5 mm) thick. Prick in several places with fork, and bake for 25-30 minutes or until lightly browned.
- For lemon ricotta filling: in food processor combine the ricotta, eggs, flour, sugar, salt, vanilla, lemon juice and zest, scraping down the bowl, until just smooth. Pour the ricotta mixture into the baked crust, and place on a baking sheet in the centre of the preheated oven. Bake for 1 hour and 10 minutes or until set and lightly golden at the edges. Remove from oven and cool on a baking rack. Chill for at least 4 hours.
- To assemble: top cheesecake with raspberries, and glaze with heated red current jelly. Chill until jelly sets and remove from pan to serve.