Polly-O No Bake Ricotta Cheesecake
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ½ cup sugar
- 1 stick unsalted butter, melted
Filling
- 15 oz. Polly-O Ricotta cheese
- ½ cup powdered sugar
- ¼ cup lemon juice
- 1 teaspoon vanilla
- Zest from 1 lemon
- 8 oz. heavy whipping cream
Instructions
- Makes 1 10-inch tart For the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, sugar and butter in a bowl. Press into a 10-inch tart pan with removable bottom. Bake for 10 minutes. Let cool completely before filling. For the filling: Beat the ricotta, powdered sugar, lemon juice, vanilla and lemon zest in a bowl until light and fluffy. Slowly add the heavy whipping cream and beat until thickened and increased in volume, about 4-5 minutes. Pour filling into prepared crust and smooth out with an offset spatula. Refrigerate tart for at least 4 hours, overnight for best results. Top with fresh berries. Remove from pan and place onto serving plate. Cut and serve cold.
