Whipped lemon ricotta cheesecake.


  • 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
Whipped lemon ricotta cheesecake.

  1. Preheat your oven to 350 degrees F. Butter a 9-inch spring form pan.
  2. Place 1 sheet of phyllo dough on a clean counter and brush with melted butter. Repeat, layering 1 more time, placing the sheets of dough over top of each other. Carefully transfer the buttered phyllo to the prepared pan, gently pressing it to fit inside. Repeat, over lapping each layer 3 more times until you have completely covered the bottom and sides of the pan to create the crust (see above photo) and have used 8 sheets of dough. Don't stress about making this perfect, just cover the pan with phyllo and all will be good.
  3. In the bowl of a food processor, combine the ricotta and cream. Pulse until smooth and creamy, about 3-5 minutes. Add the honey, sugar, if using, eggs, egg yolks, vanilla, and lemon juice, pulse until combined and no streaks of yellow egg remain, about 2-3 minutes. Stir in the lemon zest. Pour into the prepared pan and smooth the top.
  4. ...............
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