A CITRUS DREAM: LEMON RICOTTA CHEESECAKE WITH POMEGRANATE GLAZE AND CREAM CHEESE FROSTING
5/5
Close Your Eyes
Imagine a slice of Lemon Ricotta Cheesecake awaits: Its creamy filling infused with the vibrant zest of sun-kissed lemons. A glistening pomegranate white chocolate glaze cascades down its sides, each drop bursting with jewel-like tartness.
Piped rich cream cheese frosting on top adding a touch of decadent indulgence. This is not just dessert; it’s a citrusy orchestral masterpiece on a plate, a delightful escape for the senses.
The Flavor
Indulge in the textural contrast between the smooth, cheesecake filling and the crumbly graham cracker crust. Savor the burst of tangy lemon that awakens your taste buds, followed by the sweet embrace of the frosting and the surprising pop of pomegranate arils. Each bite is a delightful dance of sweet and tart, creamy and crunchy, light and luxurious.
The Layers
This recipe is surprisingly approachable, despite its impressive appearance. A buttery graham cracker crust is pressed into a pan, forming a sturdy base for the decadent filling. Creamy ricotta cheese is folded with sugar, eggs, and lemon zest, creating a light and airy batter that whispers of springtime sunshine. A hint of vanilla extract adds its comforting warmth, while a touch of salt enhances the overall flavor.
The Finale
As the cheesecake bakes, its aroma fills the kitchen, a promise of deliciousness to come. Once golden brown and set, it’s allowed to cool, patiently awaiting its dazzling transformation.
A vibrant pomegranate glaze is created by simmering pomegranate juice and sugar, its ruby-red color deepening with each passing minute. The cooled cheesecake is then adorned with this glistening cascade, each drip adding a touch of festive elegance.
Finally, a dollop of rich cream cheese frosting is piped onto the cheesecake, its smooth texture a delightful contrast to the glaze’s glistening jewels. A sprinkle of pomegranate arils adds the finishing touch, a burst of color and flavor that takes this dessert to the next level.
The Celebration
This lemon ricotta cheesecake with pomegranate glaze and cream cheese frosting is more than just a dessert; it’s a celebration of citrusy flavors and textures. It’s a centerpiece that will wow your guests at a gathering, or a delightful treat to savor on a quiet evening in.
So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will tantalize your taste buds and leave you wanting more.
Lemon Ricotta Cheesecake with Pomegranate Glaze and Cream Cheese Frosting
Indulge in a decadent and elegant dessert this winter. This rich and creamy cheesecake is made with a blend of ricotta and cream cheese, flavored with fresh lemon zest and juice, and topped with a tangy pomegranate white chocolate glaze. The final touch is a creamy and sweet cream cheese frosting, adding a layer of richness and elegance to the dessert. This lemon ricotta cheesecake is a perfect balance of tart and sweet flavors, and is sure to impress at any special occasion or dinner party.
Equipment
- Springform pan
- Parchment Paper
- Standing mixer
- Piping Bag and tip
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs approximately 1 sleeve of crackers
- 1/4 cup melted butter
- 1/4 cup sugar
For the filling:
- 32 ounces ricotta cheese
- 8 oz. cream cheese
- 1/2 cup sugar
- 4 large eggs
- 4 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract optional
- 1/4 teaspoon salt
- For the pomegranate glaze:
- 1/2 cup pomegranate juice
- 12 oz. white chocolate chips
- 2 drops red food coloring optional
- 1 drop purple food coloring optional
For the cream cheese frosting:
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 1.5 cups powdered sugar
- 1 teaspoon vanilla extract
For garnish:
- 1/2 cup pomegranate seeds
- Candied lemon slices (homemade or store bought) optional
Instructions
For the Crust:
- Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper. Tightly wrap the outside of the spring form pan in foil up the sides such that water cannot get in.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan. Bake for 15 minutes, then let cool.
For the Filling:
- In a large bowl, beat ricotta cheese and sugar until smooth. Beat in eggs one at a time, then stir in lemon zest, vanilla extract, and salt.
- Pour the ricotta filling over the cooled crust.
- Place the cheesecake in a pan with high sides (I used a turkey roasting pan) and place in the oven. Fill the pan with water so that it’s a 1/3 of the way up the side of the springform pan.
- Bake for 45-50 minutes, or until the center is set. Let cool completely, then refrigerate for at least 4 hours.
For the glaze:
- To make the pomegranate glaze, in a saucepan, combine pomegranate juice and sugar. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Let cool slightly.
For the frosting:
- To make the cream cheese frosting, in a bowl, cream together cream cheese and butter until light and fluffy. Beat in powdered sugar, vanilla extract, and milk until smooth.
- Using a piping bag, pipe on the frosting in big dollops.
Finishing Touches:
- Drizzle with the pomegranate glaze and top with pomegranate arils.
- Slice and serve chilled.
Notes
- For a richer flavor, use whole milk ricotta cheese.
- You can substitute other citrus fruits for the lemon, such as lime or orange.
- If you don't have fresh pomegranate juice, you can use store-bought unsweetened juice.
- Leftover cheesecake can be stored in the fridge for 1 week in an airtight container.
