Monday, September 13, 2010

Amazing Ricotta Lemon Cheesecake Recipe

Made this today with a recipe from Sorrento Velvety Smooth Ricotta Cheese.  

Enjoy, this airy, light, fluffy, delicious cheesecake recipe!


1 cup graham cracker crumbs
4 cups (2 lbs.) Sorrento Ricotta Cheese
1¾ cups sugar
5 large eggs, separated
6 tablespoons flour
1 tablespoon vanilla
½ cup heavy cream, whipped
Rind of lemon, grated
Rind of orange, grated

Preheat oven to 400°F. Butter sides and bottom of 10" springform pan. Dust with graham cracker crumbs. Beat ricotta cheese, 1 cup sugar and egg yolks. Add flour, vanilla and orange and lemon rind. Beat egg whites with remaining sugar until stiff. Combine with whipped cream. Fold into ricotta mixture. Pour into prepared pan. Bake 10 minutes at 400°F, then 1 hour at 325°F. Crack open oven door after baking time and cool to room temperature (at least two hours).


  1. Oh wow, this just sounds so amazing. Thank you for sharing

  2. Yum. Looks delicious. I have made one similar with blue berries mixed in. I'm dying to try your recipe!

  3. I have you on my blog roll on my blog and this picture has been looking at me all week! I'm gonna have to make this !

  4. I made it!! Amazing, Laura! And my book club loved it too.