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.