To: Nancy Myers 

From: Jamie Wilson 

Date: May 3, 2021  
Subject: APLED 121-Instructions Report

How to Make Whipped Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake is a rich dessert that would go great after a light lunch or dinner. Below are
19 steps to make this delicious dessert.

Ingredients:

 4 tbsp. salted butter, melted and extra to grease pan

 12 sheets frozen phyllo dough, thawed
 2 lbs. (32 oz) whole milk ricotta cheese
 ¼ c. heavy cream
 ½ c. honey, plus additional honey for serving
 1/4-1/2 c. granulated sugar(optional)
 4 whole eggs and 2 egg yolks
 2 tsp. vanilla extract
 2 tsp. lemon zest
 2 tsp. lemon juice
 Powdered sugar and fresh berries, for serving

Utensils:
 Small mixing bowl
  Measuring cups and spoons
 8” springform pan
 Pastry brush
 Food processor
 Rubber spatula

Instructions:
1. Locate recipe.
2. Acquire necessary ingredients.
3. Melt butter in small bowl.
4. Thaw phyllo dough.
5. Preheat oven to 350 degrees Fahrenheit.
6. Measure all ingredients.
7. 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 each other.
8. Carefully transfer the buttered phyllo dough to the prepared pan, gently pressing it to fit inside.
9. Repeat, overlapping each layer 3 more times until you have completely covered the bottom and
sides of the pan to create the crust, and have used 8 sheets of dough.
10. Set aside.
11. Combine the ricotta and cream cheese in the bowl of a food processor. Pulse until smooth and
creamy, about 3-5 minutes.
12. 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.
13. Stir in the lemon zest.
14. Pour into the prepared pan and smooth the top.
15. Transfer to the oven and bake for 1 hour.
16. Turn the oven off and let the cheesecake sit in the oven for another 30 minutes.
17. Remove from the oven and let cool slightly.
CAUTION The pan may still be hot, use oven mitts for safety.
18. Transfer to the fridge to chill completely, at least 2 hours or serve at room temperature.
19. Release the cake from the mold. Serve with fresh berries, a drizzle of honey, and a dusting of
powdered sugar, if desired.

This recipe makes 1 cheesecake, serving 8 people, and takes roughly 2 hours. It can be stored in the
fridge and should be eaten within 5 days.