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Lemon Ricotta Cheesecake with Strawberry Topping

Thayer Allyson Gowdy
Yield Makes 10 to 12 servings
Prep: 20 minutes; Bake: 1 hour, 20 minutes; Chill: 4 hours or overnight.


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

How to Make It

  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 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.