Lemon Ricotta Cheesecake with Almond Cookie Crust
Forget the cream cheese. If you want a lighter, fluffier cheesecake, pick up the ricotta cheese instead. Blending traditional Italian flavors of lemon and almond atop a cookie base, this dessert is a sweet way to cap off an Easter feast without weighing you down.
Ingredients
- 1 cup amaretti cookies crumbs
- 1/4 cup toasted sliced almonds
- 4 tablespoons butter melted
- 2 cups ricotta
- 3 eggs separated
- 1/3 cup + 2 tablespoons sugar
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Pinch of salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Rub a generous amount of soft butter on the inside of an 8.5-inch springform pan.
- Make the crust by placing the cookie crumbs and sliced almonds in a food processor. Pulse until finely ground. Add in 2 tablespoons sugar and the melted butter. Pulse until combined.
- Firmly press the crumb mixture into an even layer in the bottom of the buttered pan.
- Bake for 15 minutes. Let cool completely.
- Reduce oven heat to 300 degrees Fahrenheit.
- Make the filling. Whisk the egg yolks and 1/3 cup of sugar until it becomes pale in color. Mix in the ricotta, almond extract, vanilla extract, lemon zest and a pinch of salt. Set aside.
- Beat the egg whites until stiff peaks form. In batches, slowly fold the egg whites into the ricotta mixture.
- Pour the filling into the springform pan on top of the prebaked almond crust. Spread to ensure an even layer of filling all the way around the pan.
- Bake approximately 1 hour 15 minutes, until deep golden color around the edges.
- Let cool.
- Gently run a knife around the edge of the pan. Remove springform.
- Serve chilled or at room temperature.