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Lemon Ricotta Cheesecake Recipe

Eggless Lemon Ricotta Cheesecake Recipe offered to Krishna on a black thali, garnished with fresh cut lemons.
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Hare Krishna Lemon Ricotta Cheesecake is a refreshing and creamy dessert, inspired by the principles of bhakti yoga. This cheesecake recipe uses ricotta cheese and lemon to create a light and tangy treat that can be enjoyed on any special occasion. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale

For the Cheesecake:

  • 1 1/2 cups ricotta cheese (375g)
  • 1/2 cup sugar (100g)
  • 2 chia eggs (1 tablespoon each; chia seeds soaked in hot water)
  • 1/4 cup lemon juice (60 ml)
  • 1 tablespoon lemon zest
  • 1/4 cup all-purpose flour (30g)
  • 1 teaspoon vanilla extract
  • 1/4 cup melted butter or ghee (60 ml)

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. Prepare the Cheesecake Batter: In a large bowl, beat the ricotta cheese and sugar until smooth. Add chia-eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, flour, vanilla extract, and melted butter or ghee until well combined.
  3. Bake the Cheesecake: Pour the batter into the prepared pan. Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and the top is lightly golden.
  4. Cool and Chill: Allow the cheesecake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours before serving.

Notes

  • Variation: Add a swirl of fruit puree to the batter for a fruity twist.
  • Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/hybrid-menu/lemon-ricotta-cheesecake-recipe/