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Lemon Zest Ricotta Cheesecake
Time: 1 hours 30 minutes
  • 2lb Calabro Whole Milk Ricotta
  • 2/3 cup white sugar
  • 1/3 cup all-purpose flour
  • 6 eggs, at room temperature
  • 2-3tsp grated Meyer Lemon zest
  • 1-2tbsp Amaretto
  • 1/8tsp salt

1.) Preheat oven to 300°F. Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.

2.) Process the ricotta in a food processor untill the mixture is smooth, 15 to 30 seconds, scraping down sides of the bowl.

3.) Place the ricotta in a large bowl and with a mixer, blend the sugar and flour into the ricotta. Stir in the eggs, one at a time. Blend in the Meyer Lemon zest, Amaretto and salt. Pour batter into the prepared pan.

4.) Bake in the center of the oven for about 1 1/4 to 1 1/2 hours untill a light golden color. Make sure center is fairly cooked and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.

5.) Cut into slices and top with Meyer Lemon zest or a citrus glaze.