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Lemon-Ricotta Tart

55

Complete any meal with this sweet citrus tart featured in "Everyday Food: Fresh Flavor Fast."

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, October 2003

Ingredients

  • 72 vanilla wafers (from a 12-ounce box)
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 2 cups ricotta cheese
  • 4 ounces cream cheese, softened
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 2 tablespoons finely grated lemon zest (from 2 lemons)
  • 3 tablespoons lemon juice
  • Confectioners' sugar, for dusting (optional)

Directions

  1. Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.

  2. Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.

  3. In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.

Cook's Notes

Instead of the usual cheesecake graham-cracker crust, this tart has a crust made from ground vanilla wafers.

Reviews Add a comment

  • NancBertrand
    31 MAR, 2013
    We really enjoyed this tart as the finish for our Easter family dinner. Having read the other comments on the recipe, we doubled the amount of sugar (to 2/3 of a cup), and it was great!
    Reply
  • NinaGuerra
    9 APR, 2012
    I made this cheesecake this morning and for my taste, it needs more sweetness, i did not like the texture, i prefer the creaminess of an all cream cheese cheesecake. I topped it with sour cream mixed with sugar, vanilla extract and a little piece of vanilla bean. Topping is delicious but I'll use it over fresh fruit. Next time i'll mix in the batter a can of condensed milk and get rid of the 1/3 cup sugar and i'll try lemon curd for topping.
    Reply
  • biankat
    7 FEB, 2011
    Cookie crumb portion made enough for my 9" tart pan, plus 2ea 4" pans. Filling made enough to fill one of the smaller tarts. Very easy recipe. Not sickly sweet, but I felt it needed something more zingy, like a raspberry coulis, over the top. Easy recipe.
    Reply
  • eli2008
    24 AUG, 2010
    Nice and light and lemony, but not too sweet. I used reduced fat ricotta. And yes, add the lemon juice to filling while blending. Goes very well with a mix of fresh berries. 5 STARS!
    Reply
  • MollyMa
    9 APR, 2010
    ihis pie is delicious and so easy to make, I used adifferent pan as I did not have a removable bottom tart pan, it did'nt seem to matter just did'nt look as pretty it was not a Martha Stewar look-a-like. The tip on using a meas.cup to press down the crust is a great tip, as seen on the show. I also had no browning on the top of the pie just a beautiful yellow
    Reply
  • superstar
    31 MAR, 2010
    this is delicious and SO easy to make! it looks elegant too! the recipe doesn't mention adding the lemon juice but we added it with the filling and it came out great. would definitely recommend this to everyone! and it tastes great leftover straight from the fridge too! (if you have any leftovers...)
    Reply
  • superstar
    31 MAR, 2010
    this is delicious and SO easy to make! it looks elegant too! the recipe doesn't mention adding the lemon juice but we added it with the filling and it came out great. would definitely recommend this to everyone! and it tastes great leftover straight from the fridge too! (if you have any leftovers...)
    Reply
  • Screechy
    7 MAR, 2010
    Someone better check this recipe...too much crust for a 9" tart....should be 10" pan. Too much filling for a 9" tart, I had to throw out some filling...ugh! Also I squeezed 3 tablespoons of lemon juice and nowhere does it say 'add lemon juice'....I did anyway. Looking forward to tasting and am serving with fresh raspberries.
    Reply
  • AtHomeInAmerica
    26 FEB, 2010
    Not only delicious but also came together quickly and easily. I could eat the whole thing! Now I need to incorporate chocolate into it for my husband.
    Reply
  • KSchugs
    24 FEB, 2010
    EXCELLENT! It has just the perfect texture and is not too sweet. I'm SO happy I made this tart! Thanks! KS
    Reply