Half Baked Harvest · by Tieghan Gerard★ 4.2 (398)
Whipped Lemon Ricotta Cheesecake
NUTRITION · PER SERVING110M COOK
CAL 26%·PRO 31%
CARBS 56G43% OF CAL
2G FIBER23G OTHER30G TOTAL SUGAR
FAT 26G46% OF CAL
15G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A unique whipped ricotta cheesecake baked in a buttery phyllo crust with lemon and honey. Light, airy, and creamy with a delicate citrus accent.
dessertamericanbaked good⚙️ food processor🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 tablespoons salted butter, melted
- 12 sheets frozen phyllo dough, thawed
- 2 pounds (32 ounces) whole milk ricotta cheese
- 1/4 cup heavy cream
- 1/2 cup honey, plus additional honey for serving
- 1/4-1/2 cup granulated sugar ((optional* please see note))
- 4 whole eggs + 2 egg yolks
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice, preferably Meyer lemon
- powder sugar and fresh berries, for serving
At a glance
PER SERVING · TIME 110M
CAL 26%·PRO 31%
CARBS 56G43% OF CAL
2G FIBER23G OTHER30G TOTAL SUGAR
FAT 26G46% OF CAL
15G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 30m
- Sodium
- 343mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 345mg
- Calcium
- 295mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 343MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.