Lemon Zest Ricotta CrÈme Recipes

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LEMON ZEST RICOTTA



Lemon Zest Ricotta image

Make and share this Lemon Zest Ricotta recipe from Food.com.

Provided by Jxenja

Categories     Dessert

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1/2 cup part-skim ricotta cheese
1/4 teaspoon clear vanilla extract
1/2 teaspoon grated fresh lemon rind
1 packet artificial sweetener

Steps:

  • Put all of the ingredients in an electric blender or food processor; cover, whirr until smooth.

LEMON ZEST RICOTTA CRÈME



LEMON ZEST RICOTTA CRÈME image

Categories     Dessert     Low Carb     Cottage Cheese

Number Of Ingredients 4

1/2 cup(s) cheese, ricotta, part-skim
1/4 teaspoon lemon zest
1/4 teaspoon vanilla extract
1 packet(s) sugar substitute

Steps:

  • Mix together the ricotta, lemon zest, vanilla extract, and sugar substitute in a dessert bowl. Serve chilled.

RICOTTA CITRUS CHEESECAKE



Ricotta Citrus Cheesecake image

Lemon, lime and orange zest perk up this ricotta-based cheesecake. A graham cracker crust provides crunch while a dusting of confectioners' sugar adds a pretty finish.

Provided by Food Network Kitchen

Time 6h25m

Yield 12

Number Of Ingredients 12

2 pounds fresh whole-milk ricotta cheese
8 tablespoons (1 stick) unsalted butter, melted
2 1/2 cups finely ground graham cracker crumbs (about 18 crackers)
1 1/4 cups granulated sugar
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
1/2 teaspoon almond extract
1/2 teaspoon lime zest
Zest of 1 orange
6 large eggs, lightly beaten
Confectioners' sugar, for dusting

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of a 9-inch springform pan.
  • Spoon the ricotta into a fine mesh strainer set over a large bowl and set aside until well drained.
  • Meanwhile, brush the inside of the a 9-inch springform pan with a little of the melted butter. Mix the graham cracker crumbs, remaining melted butter, 1/4 cup granulated sugar and salt together in a medium bowl until well moistened. Firmly press the mixture into the bottom and all the way up the sides of the pan. Bake until golden brown, about 15 minutes. Cool completely on a wire rack.
  • Raise the oven temperature to 350 degrees F and bring a large pot of water to a boil and keep hot.
  • Beat the drained ricotta, remaining 1 cup granulated sugar, vanilla, lemon zest, almond extract, lime zest and orange zest in a large bowl using an electric mixer on medium speed until combined. Add the eggs and beat until just combined, taking care not to over beat the mixture. Pour into the cooled crust. Place the springform pan in a deep roasting pan and transfer to the oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the pan.
  • Bake until the cheesecake is slightly jiggly in the center and very lightly browned on top, about 1 hour and 35 minutes. Careful of splashing the hot water, remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate until well chilled, at least 2 hours up to overnight.
  • At least thirty minutes before serving, run a knife along the edge of the pan to loosen the cheesecake, release the pan and carefully lift the ring off. Dust the top with confectioners? sugar.

LEMON-PEPPER RICOTTA SPREAD



Lemon-Pepper Ricotta Spread image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 7

12 rounds sliced baguette or 8 larger rounds semolina bread
1 cup ricotta cheese
1/2 cup softened cream cheese
1 lemon
A few sprigs fresh thyme, leaves chopped
1 small clove garlic, grated or minced
1 teaspoon coarse black pepper

Steps:

  • Bake bread 10 to 12 minutes in a preheated 325 degree F oven to toast.
  • Gently squeeze liquid from ricotta in paper towels. Combine the ricotta with cream cheese in food processor and add the zest and juice of 1 lemon, thyme, garlic and pepper. Process until smooth and transfer to a serving dish. Serve with toast.

FRESH RICOTTA, CHERRY, AND LEMON ZEST CROSTINI



Fresh Ricotta, Cherry, and Lemon Zest Crostini image

Fresh cherries give this crostini recipe a juicy brightness.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 6

6 ounces (1 1/4 cups) pitted, chopped sweet cherries
1 tablespoon light brown sugar
4 slices rustic bread
2 tablespoons extra-virgin olive oil
1/2 cup fresh ricotta
Grated zest of 1 lemon

Steps:

  • Heat oven to 375 degrees. Combine cherries and sugar; let macerate 10 minutes.
  • Brush bread with olive oil and toast until golden, 5 to 7 minutes. Mix ricotta with lemon zest. Spread bread with ricotta and top with cherries. Garnish with more zest.

Nutrition Facts : Calories 261 g, Cholesterol 16 g, Fat 12 g, Fiber 3 g, Protein 8 g, Sodium 227 g

CROSTINI WITH RICOTTA, HONEY, AND LEMON ZEST



Crostini with Ricotta, Honey, and Lemon Zest image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 6

1 1/2 cups whole-milk ricotta
20 crostini
Salt and pepper
Extra-virgin olive oil
Honey
Grated zest of 2 lemons

Steps:

  • Divide ricotta among crostini. Season with salt, drizzle with olive oil and honey, and top with lemon zest and pepper.

LEMON RICOTTA CAKE



Lemon Ricotta Cake image

The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.

Provided by Yoly

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

1 ½ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
¾ cup butter, softened
3 eggs at room temperature
1 (15 ounce) container whole-milk ricotta cheese
1 lemon, juiced and zested
1 teaspoon lemon extract
½ teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  • Mix cake flour, baking powder, baking soda, and salt into a large bowl.
  • Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
  • Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 44.2 g, Cholesterol 82.4 mg, Fat 15.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 336.3 mg, Sugar 27.2 g

EASY RICOTTA DESSERT CRèME



Easy Ricotta Dessert Crème image

Provided by Lora Brody

Categories     Berry     Fruit     Dessert     Ricotta     Almond     Summer     Honey

Yield Serves 1

Number Of Ingredients 5

1 cup ricotta cheese
2 tablespoons honey
Finely grated zest of 1 lemon
2 to 3 drops pure almond extract, to your taste
Fresh berries of your choice

Steps:

  • Place all the ingredients except the berries in a blender, cover, and blend on medium speed until smooth. Refrigerate for 1 hour, then spoon over the berries and serve.

PLUM, LEMON & RICOTTA CAKE



Plum, lemon & ricotta cake image

Enjoy our plum, lemon and ricotta cake on its own, or with a dollop of cream or crème fraîche spiked with a little amaretto for added indulgence

Provided by Esther Clark

Categories     Dessert

Time 1h25m

Number Of Ingredients 11

3-4 plums, halved and stoned
2 tbsp light brown soft sugar
150g unsalted butter, melted, plus extra for the tin
250g ricotta
230g golden caster sugar
2 lemons, zested
3 eggs, lightly beaten
180g self-raising flour
1⁄2 tsp baking powder
40g hazelnuts, chopped
crème fraîche, to serve

Steps:

  • Heat the oven to 190C/170C fan/ gas 5. Arrange the plums cut-side down in a single layer in a roasting tin, sprinkle over the brown sugar and roast for 10 mins until tender but still holding their shape. Leave to cool a little in the tin.
  • Butter the base and sides of a 20cm springform tin and line with baking parchment. Tip the ricotta, caster sugar and lemon zest into a stand mixer and beat for 5 mins, or do this with an electric whisk. Beat in the eggs, one at a time, beating well after each addition. With the motor running, slowly pour in the butter, beating until fully combined. Add the flour and baking powder, and quickly mix just to incorporate - don't over-beat. Spoon into the tin, then press the roasted plums on top, cut-side up, and sprinkle over the hazelnuts.
  • Bake for 50 mins-1 hr, or until a skewer inserted into the middle comes out clean. Leave to cool until just warm, or fully cool. Serve with crème fraîche.

Nutrition Facts : Calories 473 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

LEMON RICOTTA PANCAKES WITH SWEET CREME FRAICHE



Lemon Ricotta Pancakes with Sweet Creme Fraiche image

This is one of my favorite recipes from a B&B (Fairholme Manor) my husband and I stayed in in Victoria, BC. I eat the pancakes with creme fraiche alone, but many enjoy it with the addition of maple syrup. Enjoy the creme fraiche as a substitute to whipped cream on just about anything.

Provided by princessgertie

Categories     Breakfast and Brunch     Pancake Recipes

Time P1DT6h25m

Yield 12

Number Of Ingredients 11

2 cups heavy whipping cream
2 tablespoons buttermilk
2 tablespoons white sugar
1 cup all-purpose flour
2 ½ teaspoons baking powder
1 dash salt
1 ¾ cups ricotta cheese
5 eggs, separated
1 cup milk
½ cup white sugar
1 lemon, zested

Steps:

  • Mix heavy cream, buttermilk, and 2 tablespoons sugar together in a bowl. Let stand at room temperature until slightly thickened, 6 to 8 hours. Cover and refrigerate for at least 24 hours before using.
  • Sift flour, baking powder, and salt together in a bowl.
  • Whisk ricotta cheese, egg yolks, milk, sugar, and lemon zest together in a separate bowl. Whisk in flour mixture until batter is smooth.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold very gently into the batter.
  • Heat a lightly oiled griddle over medium heat. Drop 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
  • Beat sweetened creme fraiche until stiff peaks form. Serve with pancakes.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 21 g, Cholesterol 133.6 mg, Fat 17.3 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 10.1 g, Sodium 189.3 mg, Sugar 11.7 g

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