Nut-Crusted Ricotta Cheesecake with Lemon Glaze

By Hklbrries

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

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

Details

Servings 1

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.