Description
Includes 3 hours of chill time. Visit Sante Nuts for more.
Ingredients
For the Crust:
- Two 4oz packages SantéⓇ Candied Walnuts
- 4 tablespoons unsalted butter, softened
- ¼ teaspoon fine sea salt
For the Cheesecake Mixture:
- 1 pound cream cheese, softened
- One 15oz container ricotta
- 1 cup sugar
- 4 large eggs
- Zest from 2 Meyer lemons
- 2 tablespoons Meyer lemon juice
- 1 teaspoon vanilla
- ¼ cup cornstarch, sifted
- ¼ teaspoon fine sea salt
For the Topping:
- 1 cup sour cream
- ¼ cup powdered sugar, sifted
- 1 teaspoon vanilla
- 1 Meyer lemon, thinly sliced
Instructions
- Preheat oven to 300℉. Lightly grease an 8” springform pan.
- In a food processor pulse walnuts until very finely ground but not pasty. Transfer to a bowl and add butter and salt. Work butter into nuts with your fingers until mixture is homogenous, then press into bottom of springform pan. Freeze for 20 minutes.
- While crust freezes, in a a large bowl or a stand mixer with the paddle attachment, beat together cream cheese and ricotta on medium speed until smooth and combined. Add sugar, eggs, lemon zest and juice, vanilla, cornstarch, and salt and beat in just until combined. Do not overmix.
- Pour cheesecake mixture over frozen crust. Place springform pan on a sheet pan and bake until center of cheesecake jiggles slightly when pan is tapped, about 1 hour 25 minutes. Turn off oven and crack oven door for 5 minutes to allow heat to dissipate. Close oven door, let cheesecake cool in oven for 1 hour, then cool completely at room temperature.
- In a medium bowl stir together sour cream, sugar, and vanilla. Spread over cheesecake.
- Cover and refrigerate cheesecake for at least 3 hours and up to 24 hours before serving. Garnish with lemon slices.