Lemon Cheesecake

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Preparation info

  • Serves

    12–14

    • Difficulty

      Medium

Appears in

Cheese Obsession

Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

Be sure to use whole-milk ricotta for this airy, Italian-style cheesecake. This is a favorite dessert at my house over the winter holidays, and I make it with the Meyer lemons that grow just outside my kitchen door. Lisbon or Eureka lemons work, too, and impart a little more tartness.

Ingredients

For the Crust

  • 6 oz (185 g) gingersnaps, plus more if needed
  • cups (

Method

To make the crust, preheat the oven to 325°F (165°C). In a food processor, pulse the gingersnaps until finely ground. Transfer to a bowl. Add the walnuts to the work bowl, process until finely ground, and add to the cookie crumbs. (Alternatively, for a nut-free crust, omit the walnuts