Meyer Lemon Ricotta Cheesecake | Edible Silicon Valley
With an almond cookie crust and a light, lemony filling, this cheesecake is an update on an Italian classic. Serve it as is, or with a dollop of lemon curd and
Ingredients
- 7 graham cracker sheets
- ¼ cup sliced almonds
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon almond extract
- 1 (15-ounce) container ricotta cheese
- ½ cup organic cane sugar
- 2 teaspoons all-purpose flour
- 3 large eggs
- ½ teaspoon vanilla extract
- Finely grated zest of 1 Meyer lemon
- ¼ cup heavy cream
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