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Lemon Ricotta Cheesecake (Emeril Lagasse) Recipe

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Lemon Ricotta Cheesecake (Emeril Lagasse)
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Ingredients
18
Count
Nutrition
7596
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F.
  2. In a bowl, mix together the crumbs, sugar, and cinnamon. Add the butter and mix well. Using the back of a spoon, press evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake until golden, about 8 minutes. Remove from the oven and cool before filling.
  3. In a cake mixer fitted with a paddle attachment beat the cream cheese and sugar on low speed until well incorporated, smooth and light, about 2 minutes. Add the eggs, one at a time, and lemon zest and continue to beat until well incorporated, scraping down the sides as necessary. Slowly add the ricotta cheese to the batter and mix until smooth.
  4. Pour the batter into the prepared pan and bake in the middle of the oven until starting to set, about 45 minutes. Lower the oven temperature to 325 degrees F and cook for another 20 to 25 minutes. Remove from the oven, use a thin sharp knife and run the blade along the inside of the cake pan to loosen the sides. Loosen the outer ring, and let the cake cool in the pan on a wire rack. Once the cheesecake is cooled to room temperature, cover with plastic wrap and refrigerate until thoroughly chilled, at least 6 hours or overnight.
  5. Remove the cake from the refrigerator and let come to room temperature before serving. Slice the cake and serve on dessert plates, with the Citrus Thyme Sauce drizzled over all.
  6. Citrus Thyme Sauce:
  7. Set a 10-inch saute pan over medium-high heat and add the butter, sugar, grapefruit, lemon, lime, tangerine and thyme. Once the butter and sugar have melted, about 2 to 3 minutes, remove the pan from the heat and add the cognac-based liqueur into the pan. Ignite with a long kitchen match and when the flames subside return the pan to the heat. Continue to cook until the sauce is slightly thickened, about 10 minutes. Remove from the heat and serve with the cheesecake.
  8. Yield: about 2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7596.03 Kcal (31803 kJ)
Calories from fat 4481.67 Kcal
% Daily Value*
Total Fat 497.96g 766%
Cholesterol 2319.16mg 773%
Sodium 5124.35mg 214%
Potassium 2294.49mg 49%
Total Carbs 658.29g 219%
Sugars 456.76g 1827%
Dietary Fiber 17.63g 71%
Protein 158.8g 318%
Vitamin C 169.6mg 283%
Vitamin A 2mg 66%
Iron 14.3mg 79%
Calcium 1700.4mg 170%
Amount Per 100 g
Calories 267.23 Kcal (1119 kJ)
Calories from fat 157.67 Kcal
% Daily Value*
Total Fat 17.52g 766%
Cholesterol 81.59mg 773%
Sodium 180.28mg 214%
Potassium 80.72mg 49%
Total Carbs 23.16g 219%
Sugars 16.07g 1827%
Dietary Fiber 0.62g 71%
Protein 5.59g 318%
Vitamin C 6mg 283%
Vitamin A 0.1mg 66%
Iron 0.5mg 79%
Calcium 59.8mg 170%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 192.6
    Points
  • 213
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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