Lemon Ricotta Cheesecake With Strawberry Topping – a delicious recipe with breadcrumbs, containers, sour cream, sugar, eggs, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325u00b0. 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 bowl. Scrape mixture into a large bowl.
3
Add eggs and next 3 ingredients in food processor; pulse until smooth. Pour into bowl with ricotta mixture, stirring until blended. Pour mixture into prepared pan. Place roasting pan on center oven rack. Pour about 1/2 inch boiling water to the pan. Bake about 1 hour and 20 minutes or until cake is set around the edges and lightly golden on top. (The center will jiggle slightly.)
4
Remove cake pan from foil, being careful of hot water in roasting pan. Run a sharp knife around cake. Cool cake in pan on a wire rack 30 minutes. Place on rack in refrigerator; let cool in pan overnight. Serve cut wedges with Strawberry Topping.
666
kcal
Calories
29
g
Fat
76
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons fine dry breadcrumbs, 3 (15-ounce) containers whole milk ricotta cheese, 1 cup sour cream, 1 cup granulated sugar, and more.
Yes, Lemon Ricotta Cheesecake With Strawberry Topping falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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