Tre Stelle® Lemon Ricotta Cheesecake
The delicate flavour of this velvety cheesecake is a lighter version of the traditional extra rich cream cheese version. Best made a day in advance of serving.Prep Time:
20 minutes Ready In:
1 + hour Serves:
1 cup | 250 mL graham cracker crumbs 3 tbsp | 45 mL melted butter 1 475 g container Tre Stelle® Light Ricotta Cheese 1/2 cup | 125 mL light sour cream 1/2 cup | 125 mL granulated sugar 3 eggs separated 2 tbsp | 30 mL flour 1 1/2 tsp | 7mL grated lemon rind Garnish: fresh fruit
In bowl, combine crumbs and butter. Press into bottom of 9-inch (23 cm) springform pan; chill. Place ricotta, sour cream, sugar, egg yolks, flour and lemon rind in processor bowl. Process 15 seconds; scrape down sides of bowl with spatula, then process until smooth, about 60 seconds. In large bowl, beat egg whites until stiff. With spatula push to one side, then pour cheese mixture down inside edge of bowl and fold in beaten whites. Do not overmix, fold just until blended. Pour into prepared pan and bake at 325°F (160°C) for 50 to 60 minutes. Until a tester inserted between edge and middle comes out clean. (The middle should still quiver). Remove from oven and immediately run a long sharp knife all around the inside edge of pan. Let cool on rack. Cover and refrigerate 6 hours or overnight.