Summer Cheesecake

Summer Cheesecake
20 mins prep time
1 1/4 mins cooking time
8 - 10 servings
Ricotta Cheese

Made with

Fat Free Ricotta

Fat Free Ricotta

More Info



1/4 cup fine graham cracker crumbs (2 full crackers)

1 container (32 oz.) Frigo® Whole Milk Ricotta Cheese (or two 15 oz. containers)

3/4 cup sugar

1 Grated peel of 1 lemon

1/4 tsp. vanilla extract

1/8 tsp. salt

4 eggs, beaten


Honey (optional)


Preheat oven to 350°F.

Butter bottom and sides of an 8” springform pan. Coat bottom and sides of pan with graham cracker crumbs, leaving remaining crumbs to coat bottom of pan.

In a large bowl or 12-cup food processor, combineFrigo® Whole Milk Ricotta Cheese, sugar, lemon peel, vanilla and salt; beat on high 3 minutes.

Reduce speed to medium; add eggs and beat 1 minute. Pour into prepared pan.

Place pan on baking sheet and bake in center of oven for 1 hour and 20 minutes. Top will brown slightly. Check oven temperature occasionally to be sure it does not exceed 350°F.

Remove cheesecake from oven and cool on a rack for 1 hour. Run a knife around the edge to loosen. Remove side of pan and place cheesecake back on rack. Continue to cool for 3 hours.

To serve, arrange cherries on top and drizzle with honey if desired.