Lemon Raspberry Whipped Ricotta Cheesecake
This cheesecake is a light and refreshing dessert that combines the tangy flavor of lemon with the sweetness of raspberries, all blended with the creamy texture of whipped ricotta cheese. This dessert is perfect for any occasion, from summer picnics to elegant dinner parties.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup salted butter melted
For the filling:
- 2 cups whole-milk ricotta cheese
- 8 ounces cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp salt
- ½ cup heavy cream
For the curd:
- 3 lemons juiced
- 1 cup raspberries pureed
- ½ tbsp lemon zest about 1 lemon
- ¾ cup granulated sugar
- 4 large egg yolks
- ½ cup unsalted butter cut into small pieces
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.
- In a mixing bowl, stir together the 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and the melted ½ cup salted butter until well combined.1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ cup salted butter
- Press the crumb mixture into the bottom and up the sides of the prepared springform pan.
- Bake the crust for 8-10 minutes or until lightly golden brown. Let it cool completely.
- In a food processor, add the 2 cups whole-milk ricotta cheese and 8 ounces cream cheese blend until smooth and creamy. Add the 3 large eggs in one at a time, blending between each addition.2 cups whole-milk ricotta cheese, 8 ounces cream cheese, 3 large eggs
- Transfer the mixture to a bowl and whisk in the 1 tsp vanilla extract, 1 cup granulated sugar, and 1 tsp salt.1 cup granulated sugar, 1 tsp vanilla extract, 1 tsp salt
- In a separate mixing bowl, use a hand mixer to whip the ½ cup heavy cream until stiff peaks form.½ cup heavy cream
- Gently fold the whipped cream into the cheesecake mixture with a spatula until evenly incorporated.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Bake the cheesecake for 1 hour or until the edges are lightly golden brown and the center is set.
- While the cheesecake is baking, make the curd by whisking together the lemon juice, ½ tbsp lemon zest, ¾ cup granulated sugar, 4 large egg yolks, and raspberry puree until well combined in a heatproof metal mixing bowl.3 lemons, 1 cup raspberries, ½ tbsp lemon zest, ¾ cup granulated sugar, 4 large egg yolks
- Place the mixing bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk the mixture constantly for 8-10 minutes or until it thickens and coats the back of a spoon.
- Remove the bowl from the heat and add the butter, stirring until it melts and is fully incorporated. Strain the curd through a fine-mesh sieve to remove any lumps or seeds. Chill the curd for at least 1 hour.½ cup unsalted butter
- Let the lemon curd cool to room temperature, then transfer it to an airtight container and refrigerate it for at least 1 hour or until chilled and set.
- Let the cheesecake cool to room temperature and spread the curd over the top in an even layer. Cover with plastic wrap and refrigerate it for at least 4 hours in the springform pan.
- Remove from the springform pan before slicing and serving.