Lemon Meyer Ricotta Cheesecake
Meyer Lemon Ricotta Cheesecake is my first post in 2014. To all Indonesia Eats readers, I apology for not being able to update Indonesia Eats in more than 6 months. Thank you to all of you who kept asking me when I am going to update my blog.

Why did I pick this recipe to share with all of you as my first post after coming back to blogging world? I didn’t cook nor try a new different recipe except this ricotta cheesecake and Burek (Bosnian Meat Pie). I’m not able to share the Burek due to I’m not mastering yet to make the dough.

Ricotta Cheesecake was shared because it was interesting for me because I don’t need the graham crackers for the base/bottom part. So this cheesecake was faster to make than the other cheesecake buddies which use crust on the bottom.

The addition of meyer lemon was my creation as the original recipe that I got from Food Network did not include meyer lemon. In the picture, I only make a half of the recipe if you ever wonder why my cheesecake looks so tiny.

For those who don’t know what meyer lemon is, I recommended to clink the link to meyer lemon that I posted.

Meyer Lemon Ricotta Cheesecake Recipe

6 large eggs
500 grams whole milk ricotta cheese
1 vanila bean, split lengthwise and seeds scraped
2/3 cups sugar
2 meyer lemons, squeeze to get 1/4 cup for juice and grate the skin to have 2 teaspoons of meyer lemon zest
icing sugar for dusting
Cook’s Note: You can substitute the vanilla bean with vanilla extract or vanilla powder. This link is a good tutorial on how to scrap the vanilla bean.

Pre heat the oven to 325 degrees F. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in a mixer bowl and the yolks in the work bowl of food processor.

Add sugar and the scrapped seeds of a vanilla bean to the work bowl of food processor. Process until yolk mixture thick and light yellow, about 1 minute. Add ricotta, the zest and the juice and process until smooth, another 3 seconds. Transfer and scrape the mixture into another large bowl.

Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into ricotta mixture and scrape the mixture into the prepared pan, smoothing the top with a spatula.

Bake until the cake is deep golden brown and the sides begin to pull away from the pan about 1 hour and 20 minutes. Transfer to the rack and let it cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of springform pan, dust with icing sugar using a strainer and cut into wedges.



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