How to make it

  • Preheat oven to 375 F, line the bottom of a 9” springform pan with parchment and wrap the outside of the pan in foil.
  • Combine cookie crumbs, sugar, lemon extract and butter in a large bowl until well combined.
  • Press the mixture firmly into the bottom and 2” up the side of the pan.
  • Bake 15 minutes, set aside to cool slightly.
  • Reduce oven temperature to 350 F.
  • In a food processor, puree ricotta and mascarpone until smooth.
  • Add cream cheese and sugar, blend well, stopping the machine occasionally to scrape down the sides of the bowl.
  • Blend in the honey and lemon zest.
  • Mix together lemon juice and cornstarch, then add to the food processor with the eggs and egg yolk and pulse until blended.
  • Pour the mixture into the crust, and transfer the pan to a large roasting pan.
  • Pour hot water into the roasting pan halfway up the sides of the springform pan.
  • Bake 1 hour and 10 minutes, covering the pan with foil after 40 minutes.
  • Cool for 1 hour in the roasting pan, then remove from the water bath and cool completely on a wire rack.
  • Refrigerate (covered) 24 hours before serving.
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Reviews & Comments 4

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  • debra47 4 years ago
    As a serious cheesecake lover this recipe looks like it is definitely for me. Will have to make sometime soon.
    Was this review helpful? Yes Flag
    " It was excellent "
    hooksc ate it and said...
    As someone who loves cheesecake, this is a very nice, light alternative to the "bricks" I make. A great way to finish a meal! Thanks for sharing!!
    Was this review helpful? Yes Flag
  • 22566 4 years ago
    Thank-you for this very nice sparkling Cheesecake recipe.

    Kind Regards

    Joyce
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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 313.8
    Total Fat: 21.5 g
    Cholesterol: 112.2 mg
    Sodium: 139.4 mg
    Total Carbs: 23.6 g
    Dietary Fiber: 0.2 g
    Protein: 7.3 g
    Was this review helpful? Yes Flag

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