Whipped Lemon Ricotta Cheesecake
Creamy whipped ricotta cheese made with lemon and honey and baked up in a flaky phyllo dough crust. This unique cheesecake is light, creamy, airy, a touch buttery, lightly sweetened, and perfectly hinted with fresh lemon and vanilla.
Ingredients
Vegetarian
Produce
2 tsp Lemon, zest
1 Sugar and fresh berries, powder
Refrigerated
4 Eggs + 2 egg yolks, whole
Condiments
1/2 cup Honey
2 tsp Lemon juice
Baking & Spices
1/4 cup Granulated sugar
12 sheets Phyllo dough, frozen
2 tsp Vanilla extract
Dairy
4 tbsp Butter, salted
1/4 cup Heavy cream
2 lbs Whole milk ricotta cheese
Full recipe
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