Lemon Ricotta Cheesecake | Ricotta-based cakes are a staple in bakeries all over Italy. They vary in texture and sweetness. We think this recipe provides just the right balance.

Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake | Ricotta-based cakes are a staple in bakeries all over Italy. They vary in texture and sweetness. We think this recipe provides just the right balance.

Lemon Ricotta Cheesecake Recipe  REMINDER: cut the cream in 1/2 makes enough for 11" pie plate and 8x8 glass baker

Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake Recipe REMINDER: cut the cream in 1/2 makes enough for 11" pie plate and 8x8 glass baker

Lemon Ricotta Cheesecake - a buttery graham cracker crust topped with the creamiest lemon cheesecake ever!

Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake - a buttery graham cracker crust topped with the creamiest lemon cheesecake ever!

Italian Recipe: Lemon Ricotta Cheesecake. Ricotta is lighter and fluffier. It makes for an altogether more refreshing treat, especially as the weather heats up!

Lemon Ricotta Cheesecake

Italian Recipe: Lemon Ricotta Cheesecake. Ricotta is lighter and fluffier. It makes for an altogether more refreshing treat, especially as the weather heats up!

Italian Ricotta Cheesecake, Great Recipe!                                                                                                                                                                                 More

Italian Ricotta Cheesecake Recipe - Easy to make and delicious!! -

Lemon Ricotta Cake is a combination of a pudding and a cake. Remove the cake from the oven when the center is still slightly soft. It is best served warm or at room temperature. When served warm, the luscious creamy center balances the texture of the almonds and tartness of the lemon. Once the cake is refrigerated the center becomes firm. - See more at: http://www.cookingwithnonna.com/italian-cuisine/lemon-ricotta-cake.html#sthash.wluBuVs6.dpuf

Lemon Ricotta Cake is a combination of a pudding and a cake. Remove the cake from the oven when the center is still slightly soft. It is best served warm or at room temperature. When served warm, the luscious creamy center balances the texture of the almonds and tartness of the lemon. Once the cake is refrigerated the center becomes firm. - See more at: http://www.cookingwithnonna.com/italian-cuisine/lemon-ricotta-cake.html#sthash.wluBuVs6.dpuf

lemon ricotta cheesecake with blueberry sauce | withloveandcupcakes.com

Lemon ricotta cheesecake with blueberry sauce

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