Ricotta Cheesecake with Lemon Syrup

Name: Ricotta Cheesecake with Lemon Syrup
Yield: Serves 4
Ingredients: 1 box of crisp, crumbly cookies, like graham crackers (about 20); ¼ cup (60 g) packed light brown sugar; ¾ cup (2 dl) freshly squeezed lemon juice (that’s from 2 or 3 lemons); 4 eggs; ½ cup plus 2 tbsp (125 g) superfine sugar; ¾ cup (2 dl) freshly squeezed lemon juice (that’s from 2 or 3 lemons); seeds from 1 vanilla bean; 2 cups (400 g) mascarpone, at room temperature; grated zest of 1 lemon; 1 cup (200 g) superfine sugar; pinch of salt; 1 tbsp flour; 2 cups (400 g) ricotta, drained for a few hours in a sieve; 5 tbsp (75 g) butter, melted

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

Ingredients

For the Crust

1 box of crisp, crumbly cookies, like graham crackers (about 20)
¼ cup (60 g)

Winter
Vegetarian
Cake

Method

Make the crust: Preheat the oven to 350°F (180°C) and position the rack in the center.

Grind the cookies to fine crumbs and mix with the brown sugar, flour, and salt—this is easiest in a food processor. Add the butter and, if the mixture isn’t moist enough to clump, 1 to 2 tbsp