Lemon Ricotta Tart Recipe

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Gallery Lemon-Ricotta Tart Recipe Summary prep: 15 mins total: 55 mins Servings: 8

Ingredients Ingredient Checklist 72 vanilla wafers (from a 12-ounce box) 6 tablespoons (3/4 stick) unsalted butter, melted 2 cups ricotta cheese 4 ounces cream cheese, softened 2 large eggs 1/3 cup granulated sugar 2 tablespoons finely grated lemon zest (from 2 lemons) 3 tablespoons lemon juice Confectioners’ sugar, for dusting (optional)

Cook’s Notes Instead of the usual cheesecake graham-cracker crust, this tart has a crust made from ground vanilla wafers.

Gallery Lemon-Ricotta Tart

Recipe Summary prep: 15 mins total: 55 mins Servings: 8

Gallery

Lemon-Ricotta Tart     

Lemon-Ricotta Tart

Lemon-Ricotta Tart

Recipe Summary prep: 15 mins total: 55 mins Servings: 8

Recipe Summary

prep: 15 mins total: 55 mins

Servings: 8

prep: 15 mins

total: 55 mins

prep:

15 mins

total:

55 mins

Servings: 8

8

Ingredients

Ingredients

• 72 vanilla wafers (from a 12-ounce box) 6 tablespoons (3/4 stick) unsalted butter, melted 2 cups ricotta cheese 4 ounces cream cheese, softened 2 large eggs 1/3 cup granulated sugar 2 tablespoons finely grated lemon zest (from 2 lemons) 3 tablespoons lemon juice Confectioners’ sugar, for dusting (optional)

Directions

Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.

Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.

In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners’ sugar, if desired.

Cook’s Notes Instead of the usual cheesecake graham-cracker crust, this tart has a crust made from ground vanilla wafers.

Cook’s Notes

Instead of the usual cheesecake graham-cracker crust, this tart has a crust made from ground vanilla wafers.

Reviews (10)

 Add Rating & Review     55 Ratings   5 star values:        10    4 star values:        14    3 star values:        16    2 star values:        12    1 star values:        3        

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Reviews (10)

Add Rating & Review     55 Ratings   5 star values:        10    4 star values:        14    3 star values:        16    2 star values:        12    1 star values:        3       

Add Rating & Review

55 Ratings 5 star values: 10 4 star values: 14 3 star values: 16 2 star values: 12 1 star values: 3

55 Ratings 5 star values: 10 4 star values: 14 3 star values: 16 2 star values: 12 1 star values: 3

55 Ratings 5 star values: 10 4 star values: 14 3 star values: 16 2 star values: 12 1 star values: 3

• 5 star values: 10 4 star values: 14 3 star values: 16 2 star values: 12 1 star values: 3

  Martha Stewart Member     Rating: Unrated       03/31/2013   We really enjoyed this tart as the finish for our Easter family dinner. Having read the other comments on the recipe, we doubled the amount of sugar (to 2/3 of a cup), and it was great!  
  
  Martha Stewart Member     Rating: 1 stars       04/09/2012   I made this cheesecake this morning and for my taste, it needs more sweetness, i did not like the texture, i prefer the creaminess of an all cream cheese cheesecake. I topped it with sour cream mixed with sugar, vanilla extract and a little piece of vanilla bean. Topping is delicious but I'll use it over fresh fruit. Next time i'll mix in the batter a can of condensed milk and get rid of the 1/3 cup sugar and i'll try lemon curd for topping.  
  
  Martha Stewart Member     Rating: Unrated       02/07/2011   Cookie crumb portion made enough for my 9" tart pan, plus 2ea 4" pans. Filling made enough to fill one of the smaller tarts. Very easy recipe. Not sickly sweet, but I felt it needed something more zingy, like a raspberry coulis, over the top. Easy recipe.  
  
  Martha Stewart Member     Rating: Unrated       08/24/2010   Nice and light and lemony, but not too sweet. I used reduced fat ricotta. And yes, add the lemon juice to filling while blending. Goes very well with a mix of fresh berries. 5 STARS!  
  
  Martha Stewart Member     Rating: Unrated       04/09/2010   ihis pie is delicious and so easy to make, I used adifferent pan as I did not have a removable bottom tart pan, it did'nt seem to matter just did'nt look as pretty it was not a Martha Stewar look-a-like. The tip on using a meas.cup to press down the crust is a great tip, as seen on the show. I also had no browning on the top of the pie just a beautiful yellow  
  
  Martha Stewart Member     Rating: Unrated       03/31/2010   this is delicious and SO easy to make! it looks elegant too! the recipe doesn't mention adding the lemon juice but we added it with the filling and it came out great. would definitely recommend this to everyone! and it tastes great leftover straight from the fridge too! (if you have any leftovers...)  
  
  Martha Stewart Member     Rating: Unrated       03/07/2010   Someone better check this recipe...too much crust for a 9" tart....should be 10" pan. Too much filling for a 9" tart, I had to throw out some filling...ugh! Also I squeezed 3 tablespoons of lemon juice and nowhere does it say 'add lemon juice'....I did anyway. Looking forward to tasting and am serving with fresh raspberries.  
  
  Martha Stewart Member     Rating: Unrated       02/26/2010   Not only delicious but also came together quickly and easily. I could eat the whole thing! Now I need to incorporate chocolate into it for my husband.  
  
  Martha Stewart Member     Rating: Unrated       02/24/2010   EXCELLENT! It has just the perfect texture and is not too sweet. I'm SO happy I made this tart! Thanks! KS  
  

  Martha Stewart Member

  Rating: Unrated 03/31/2013

We really enjoyed this tart as the finish for our Easter family dinner. Having read the other comments on the recipe, we doubled the amount of sugar (to 2/3 of a cup), and it was great!

Rating: Unrated

Rating: 1 stars 04/09/2012

I made this cheesecake this morning and for my taste, it needs more sweetness, i did not like the texture, i prefer the creaminess of an all cream cheese cheesecake. I topped it with sour cream mixed with sugar, vanilla extract and a little piece of vanilla bean. Topping is delicious but I’ll use it over fresh fruit. Next time i’ll mix in the batter a can of condensed milk and get rid of the 1/3 cup sugar and i’ll try lemon curd for topping.

Rating: 1 stars

Rating: Unrated 02/07/2011

Cookie crumb portion made enough for my 9" tart pan, plus 2ea 4" pans. Filling made enough to fill one of the smaller tarts. Very easy recipe. Not sickly sweet, but I felt it needed something more zingy, like a raspberry coulis, over the top. Easy recipe.

Rating: Unrated 08/24/2010

Nice and light and lemony, but not too sweet. I used reduced fat ricotta. And yes, add the lemon juice to filling while blending. Goes very well with a mix of fresh berries. 5 STARS!

Rating: Unrated 04/09/2010

ihis pie is delicious and so easy to make, I used adifferent pan as I did not have a removable bottom tart pan, it did’nt seem to matter just did’nt look as pretty it was not a Martha Stewar look-a-like. The tip on using a meas.cup to press down the crust is a great tip, as seen on the show. I also had no browning on the top of the pie just a beautiful yellow

Rating: Unrated 03/31/2010

this is delicious and SO easy to make! it looks elegant too! the recipe doesn’t mention adding the lemon juice but we added it with the filling and it came out great. would definitely recommend this to everyone! and it tastes great leftover straight from the fridge too! (if you have any leftovers…)

Rating: Unrated 03/07/2010

Someone better check this recipe…too much crust for a 9" tart….should be 10" pan. Too much filling for a 9" tart, I had to throw out some filling…ugh! Also I squeezed 3 tablespoons of lemon juice and nowhere does it say ‘add lemon juice’….I did anyway. Looking forward to tasting and am serving with fresh raspberries.

Rating: Unrated 02/26/2010

Not only delicious but also came together quickly and easily. I could eat the whole thing! Now I need to incorporate chocolate into it for my husband.

Rating: Unrated 02/24/2010

EXCELLENT! It has just the perfect texture and is not too sweet. I’m SO happy I made this tart! Thanks! KS

All Reviews for Lemon-Ricotta Tart

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon-Ricotta Tart

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest