Best Ricotta And Lemon Cheesecake Recipes

RICOTTA AND LEMON CHEESECAKE

Steps:

• Heat the Philips Airfryer to 160C.
• Zest and juice the lemon. In a bowl, combine the ricotta, sugar, vanilla essence, 1 tbsp lemon juice and the lemon zest. Stir the ingredients until they are well combined and form a homogenous consistency.
• Add the eggs one at a time and stir well. Add the corn starch and mix well. Pour the mixture into the oven dish.
• Place the dish into the Philips Airfryer basket and slide the basket into the Airfryer. Set the timer for 25 minutes. The cheesecake is ready when the timer rings and the center is set. Place the dish on a wire rack and leave to cool completely.

BLUEBERRY AND LEMON RICOTTA CHEESECAKE (GLUTEN-FREE)

Steps:

• Mix ground oats, almond meal and 1 Tbsp sugar in a bowl.
• Add melted butter or coconut oil and mix well.
• Press onto the bottom of a 7-inch springform pan and keep the pan in the freezer.
• Separate eggs into two bowls. Whip egg whites until stiff peaks form and set aside.
• Zest a lemon and then cut the lemon in half and juice it.
• Preheat oven to 325°F/165°C degrees.
• In another bowl, mix egg yolks, sugar, and almond extract.
• Add ricotta cheese, and lemon zest and juice and mix well.
• Fold in the egg whites and mix gently. Fold in blueberries and mix gently again.
• Bake in the oven for 80 minutes.
• Cool and refrigerate for several hours or overnight.
• Remove the cheesecake from the springform, infuse love, and serve!

SB RICOTTA CHEESECAKE WITH LEMON DRIZZLE AND PINE NUTS

Steps:

• Position a rack in the middle of the oven and heat the oven to 275 degrees F. Lightly coat a 9-inch springform pan with cooking spray. Spread nutes on a baking sheet and toast until lightly golden, about 10 minutes. Transfer nuts to a plate to cool. Increase the oven to 325 degrees F. In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes longer. Set aside. In a separate bowl large bowl, with an electric mixer and medium speed, beat egg yolks, 1/3 cup of the sugar substitute, and vanilla for 1 minute. Add ricotta and zest, and beat until smooth. Gently fold one-third of the whites into the yolk mixture, then add the rest of the whites and gently fold in until well combined. Pour batter into the prepared pan, place the pan on a baking sheet, and bake until cake is golden and mostly set, about 1 hour 10 minutes. Remove cake from oven and cool on a rack for 20 minutes. In a small saucepan, combine lemon juice and remaining 1 tsp. sugar substitute; bring to a simmer over low heat. remove from the heat and gently brush the surface of the cooled cake with two-thirds of the warm lemon mixture; drizzle remaining mixture into the cracks. Sprinkle the top with pine nuts. Cook cake completely, then run a knife around the edge before releasing from pan. Chill, loosely covered, for 4 hours or overnight. Serve chilled.