Nut-Crusted Ricotta Cheesecake with Lemon Glaze

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Good with Lemon Glaze or Honey-Raspberry Sauce (recipe in collection).

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Ingredients

  • Cheesecake:
  • 1 1/4 cups whole wheat flour
  • 1/4 cup wheat germ
  • 1/2 cup finely chopped pecans
  • 1/4 cup shredded fresh coconut
  • 1/2 cup butter
  • 2 tbsp honey
  • 1 1/2 cups ricotta cheese (12 ounces)
  • 1 1/2 cups kefir cheese or cream cheese (12 ounces)
  • 1 cup yogurt
  • 2/3 cup honey
  • 8 eggs
  • 2 tsp vanilla extract
  • Lemon Glaze, Honey-Raspberry Sauce, or sliced fresh fruit
  • Lemon Glaze:
  • 1 cup water
  • 1 1/2 tbsp cornstarch
  • 5 tbsp honey
  • 1/3 cup lemon juice
  • 2 tsp grated lemon rind

Preparation

Step 1

Preheat oven to 375 F.

In a large bowl, mix the flour, wheat germ, pecans and coconut.

Melt the butter with the honey; gradually pour into the dry ingredients, stirring with a fork as you pour. Press onto the bottom and sides (to within 1/2-inch of the top) of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and set aside.

Reduce oven temperature to 325 F.

In a food processor or blender, process the cheeses, yogurt, honey, eggs, and vanilla until smooth. Ladle into partially baked crust. Bake until lightly browned on top and a toothpick inserted in the center comes out clean, 70 to 80 minutes.

Chill 5 to 6 hours. Remove from springform pan and place on a serving platter. Top with Lemon Glaze, Honey-Raspberry Sauce (recipe in collection), or sliced fresh fruit. To serve, slice into thin wedges.

Lemon Glaze:

In a small saucepan, gradually add water to cornstarch, stirring until smooth. Place over low heat and cook until cornstarch is dissolved. Add remaining ingredients and bring to a boil over medium heat, stirring constantly until smooth and clear. Cool. Spread on Nut-Crusted Ricotta Cheesecake.

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