Lemon Ricotta Cheesecake
Show: Emeril Live
Episode: Divine Desserts
Rate This RecipeRead users' reviews (11)
- Recipe categories: Fruit, Lemon, Cheese, Cream Cheese, Ricotta, Sugar,
- recipe
- ratings & reviews(11)
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Total Reviews: 11
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By rjocmom_12136772
Bakersfield, 43
on April 22, 2013
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My family loved it! The sauce is definitely optional since the cheesecake is so good it didn't need anything else. However, I thought the sauce was terrific!
By Susan 83
on January 08, 2012
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I tried this cheesecake a few days ago and it was super yummy :
By nikvt
on December 30, 2011
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Great cheesecake. I did not make the citrus sauce, but served it with a chocolate sauce and people oohed and aaahed. simple recipe-- will definitely make again! thanks!
By Mar-NJ
on November 26, 2010
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Excellant!!! I made this for Thanksgiving, the entire cake was gone. I followed the recipe exactly (convection oven,it was perfect. I did not make the citrus topping. We ate it plain and the lemon flavor was just enough to enjoy. Thanks Emeril
By j_kaloyios_13123809
Washington Twp, 70
on September 07, 2010
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Easy to make and gone by the next day. I definately would make it again. I only dusted with confectioners sugar. Yummy!!!!
By jianajmsievers_...
belle mead, 70
on February 03, 2010
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i was actually looking up a recipe for a coconut cheesecake but i couldn't find a rly good one...so i found this and modified it a little bit...i used a little less sugar and but shredded coconut inside and it came out PERFECT. this is an italian version of cheesecake with the ricotta, and i love it
By Chef #1534264
Upstate New York
on January 25, 2010
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You can use sugar/splenda, low fat cream cheese, and sour cream.dont skimp the butter, Im not thrilled with the grapefruit. If your fruit breaks down have more segments ready, plating is truly an art.
By gb_balint_11419376
Fort Mill, SC
on November 30, 2008
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I made this cheesecake for Thanksgiving for a lighter (than regular cheesecake dessert. I added 1tsp vanilla and 1/2 tsp lemon extract to enhance the lemon flavor. I found the sauce had too much butter, so I cut it by 1/2. I also squeezed the citrus juices into the sauce once I segmented them. The segments did break down and did not look like the picture. I also found the picture on the web site deceiving since it does look like rosemary not thyme. However, the taste was excellent with thyme. The cheesecake was a big hit, everyone loved it and I would make it again.
By dsmith3761_9268205
derwood, MD
on December 25, 2007
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Cheese cake seemed like it should have been paired with sometbing savory instead, and I was confused by the sauce recipe as the picture showed rosemary (not thyme and citrus segments that weren't indicated in directions. No one in my family really liked it. We drank the rest of the Grand Marnier though!
By redenbachd_8867803
Lady Lake, FL
on December 23, 2007
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This recipe is outstanding. I used a pan with water which is not mentioned. Be sure you wrap your pan around the crack in the break away pan before you put it in the water. Water should be hot when you start. I put the pan of water in the oven to preheat while I make the cake. You will love this cake.
D.