Ricotta Lemon, Lime Cheesecake with Wafer Crust
Last week we celebrated a very special farmers birthday. I started a tradition on the farm, who ever is celebrating a birthday, I will bake them their favourite cake. Well Farmer Alvaro loves cheesecake, not just any cheesecake but one made with ricotta, lemon and lime. He loves a creamy cheesecake with a tart flavour. Since I needed a topping and wanted to give him an extra creamy tart flavour, I topped it with a lemon curd. It was a. big hit and a truly refreshing dessert for all of us!🍋💚
1 1/2 cup lemon or plain Pizzelle Italian wafers, crumbled
zest of one lime
1 cup sugar + 1 tbsp.
3 tbsp. unsalted butter, melted
2 pkg. (250 g) each cream cheese, softened
1 tbsp. cornstarch
300 g fresh ricotta cheese, strained
5 large eggs, room temperature
2 tsp. pure vanilla
Zest of one large lemon
2 tbsp. fresh lemon juice
zest of one lime
1/2 cup fresh lemon juice
2 tbsp. finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
6 tbsp. unsalted butter, cut into bits
Preheat oven to 350F.
Brush the sides and bottom of a 9’ springform pan well with the melted butter. Mix crumbled wafers with 1 tbsp. of sugar and lime zest. Layer sides and bottom with crumbled wafers. Tightly double wrap the bottom of the pan with aluminum foil and set aside.
In a large mixing bowl, beat cream cheese, remaining sugar and cornstarch until creamy and fluffy.
Add ricotta cheese and beat for 2-3 minutes until creamy. Beat in eggs one at
a time until well incorporated.
Add vanilla, lemon juice, zest and beat for 2-3 minutes until well blended.
Pour mixture in pan and smooth the top to even it out. Place the pan in a
large roasting pan with sides higher than the springform. Gently pour hot
water in the bottom of the roasting pan filling it one inch.
Place cheesecake on the centre level in the oven and bake until top is slightly golden and cheesecake is slightly firm for 1 ½ to 2 hours depending on your oven and water bath.
Remove from oven and let cool completely. Place in refrigerator for at least 4 hours to chill. I recommend making it the day before and allowing it to chill overnight.
To make lemon curd, Whisk together juice, zest, sugar, and eggs in a medium heavy saucepan. Stir in butter and cook over medium low heat, whisking frequently, until curd is thick enough to hold marks on whisk and first bubble appears on surface, about 6 minutes.
Run curd through a fine mesh sieve to remove any lumps. Transfer lemon curd to a bowl and cover the top surface with plastic wrap. Chill until cold for at least 1 hour.
Remove cheesecake from pan, place on platter and top with a generous amount of lemon curd and dust with lime zest. Serve with extra lemon curd for those who love it tart!
SERVINGS 8-10| PREP & COOK TIME 2 hrs + chilling time