Creamy Lemon Cheesecake Recipe
Prepare yourself for a decadent treat that will tantalize your taste buds with its rich and creamy texture. This Lemon Cheesecake, with its velvety blend of ricotta and mascarpone cheese, offers a luscious twist on the classic dessert. Ideal for special occasions or an indulgent dessert, this cheesecake is both simple to make and spectacular to serve. Let’s dive into the details of this sumptuous dessert that will surely impress everyone at your table.
Ingredients
For the Crust:
- 1/2 cup unsalted butter, melted
- 4 cups crushed biscotti and spritz cookies (a mix of your favorite varieties)
For the Filling:
- 4 cups ricotta cheese
- 1 1/2 cups mascarpone cheese
- 1/2 cup fresh lemon juice (from about 3 lemons)
- 1 cup heavy cream
- 1 cup granulated sugar
- 4 large eggs
Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). This step ensures that the oven reaches the optimal temperature for baking the cheesecake evenly.
Step 2: Prepare the Pan
Brush the bottom and sides of a 9-inch springform pan with melted butter. Reserve any remaining melted butter for the crust. This helps in preventing the cheesecake from sticking to the pan and makes for easy removal after baking.
Step 3: Make the Crust
Place your biscotti and spritz cookies into a large resealable bag. Using a rolling pin, crush the cookies until you achieve fine crumbs. Transfer the crushed cookies into a mixing bowl. Add the melted butter to the cookie crumbs and mix thoroughly with a fork until the mixture resembles wet sand.
Press this mixture firmly into the bottom of the prepared springform pan. Ensure the crust is evenly distributed and compacted to create a solid base for your cheesecake.
Step 4: Prepare the Filling
In a large mixing bowl, combine the ricotta cheese and mascarpone cheese. Using a rubber spatula or a hand mixer, blend these cheeses until they are completely smooth and well combined. Add the fresh lemon juice, heavy cream, and granulated sugar to the bowl. Continue mixing until the mixture is smooth and the sugar is fully dissolved.
Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This step is crucial for a smooth and lump-free filling. Once all ingredients are combined, your cheesecake batter is ready.
Step 5: Bake the Cheesecake
Pour the cheesecake batter into the prepared crust in the springform pan. Smooth the top with a spatula to ensure an even surface. Place the pan in the preheated oven and bake for 1 hour to 1 hour 20 minutes. The cheesecake is done when the sides are golden brown and the center has a slight jiggle.
Step 6: Cool the Cheesecake
Once baked, remove the cheesecake from the oven and let it cool in the pan on a wire rack. The cheesecake will continue to cook as it cools, setting up to the perfect creamy texture. Allow it to cool completely before removing it from the pan.
Step 7: Remove and Serve
Carefully remove the cooled cheesecake from the springform pan. Transfer it to a serving plate. You can garnish the cheesecake with fresh lemon zest or additional cookie crumbs if desired. Serve chilled and enjoy the creamy, lemony bliss!
Nutrition Information (Per Serving)
- Calories: 426.2
- Fat Content: 31.1 grams
- Saturated Fat Content: 18.8 grams
- Cholesterol Content: 200.5 milligrams
- Sodium Content: 168 milligrams
- Carbohydrate Content: 31.8 grams
- Fiber Content: 1.9 grams
- Sugar Content: 25.3 grams
- Protein Content: 9.6 grams
This Lemon Cheesecake is a luxurious and creamy dessert that balances the tang of fresh lemons with the richness of ricotta and mascarpone cheese. Perfect for a variety of occasions, it’s sure to become a favorite in your dessert repertoire. Enjoy baking and savor every bite of this delightful cheesecake!
Ready to enjoy this delightful Lemon Cheesecake? Don’t forget to share your experience and any variations you’ve tried with us on Love With Recipes! 🍰🍋
