Lemony Ricotta Cheesecake with Fresh Fruit

  • 7 Tbsp unsalted butter, melted, + 1 Tbsp for pan
  • 16 McVittie’s digestive crackers (our favorite!) or 8 whole graham crackers
  • 1 Tbsp sugar
  • 1 1/2 lb (3 8 oz packages) cream cheese
  • 1 lb (16 oz) ricotta cheese
  • 1/8 tsp salt
  • 1 1/2 cups sugar
  • 1/3 cup sour cream
  • Zest of one lemon
  • 2 tsp juice from 1 lemon
  • 2 tsp vanilla extract
  • 2 large egg yolks, + 7 whole eggs

Preheat oven to 325ºF. Adjust oven rack to lower third of the oven. Prepare a 10” spring form pan by greasing it well with 1 Tbsp butter. In a food processor, pulse crackers until sandy. Transfer to a small bowl and add melted butter and 1 Tbsp sugar. Mix until all the mashed crackers are dampened. Press mixture into the bottom of the pan evenly and bake for 10 minutes or until fragrant and golden on the edges. Set crust aside to cool and increase oven temp to 500ºF. In a large mixer, beat cream cheese until smooth. Add the sugar and salt and beat until fluffy. Add ricotta, sour cream, lemon zest, lemon juice and vanilla and mix to combine, scraping down the sides of the bowl frequently. Add the eggs and egg yolks and beat until smooth. Pour filling into spring form pan. Place pan on top of a cookie sheet and into the oven. Bake for 10 minutes. Without opening the door, reduce oven temp to 200º F and bake for another 1-1.5 hours or until a thermometer reads 150ºF. Let cool, then chill at least 2 hours before serving. Decorate with fresh seasonal fruit and serve!

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