Lemon Ricotta Cheesecake with Strawberry Topping

Lemon Ricotta Cheesecake with Strawberry Topping
Photo by Thayer Allyson Gowdy


  • ½ cup all-purpose flour
  • 1 tablespoon vanilla extract
  • 6 large eggs
  • 1 cup sour cream
  • 1 tablespoon grated lemon zest (about 3 lemons)
  • 2 tablespoons fine dry breadcrumbs
  • 3 (15-ounce) containers whole milk ricotta cheese
  • + 2 more ingredients
    • 1 cup granulated sugar
    • Strawberry Topping

1. Heat oven to 325°. Sprinkle breadcrumbs into a greased 9-inch springform pan. Wrap pan in a large piece of heavy-duty aluminum foil; press foil up sides of pan. Set pan in large roasting pan.2. Blend ricotta, sour cream, and sugar in a food processor; pulse until smooth, scraping down sides of...

View full recipe at My Recipes


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