Lemon Ricotta Cheesecake
- 6 tablespoons butter
- 3 tablespoons California Olive Ranch Avocado Oil
- 1 cup sugar
- 3 eggs
- juice from ½ a lemon
- 1 cup ricotta
- 1 ¼ cup AP flour
- 1 tablespoon baking powder
- 1 ½ teaspoon salt
- zest of 1 lemon
- 1 apple, peeled and grated
- powdered sugar for topping
Heat oven to 375°F.
Butter and flour a 9” springform pan.
Mix dry flour, baking powder, salt, and lemon zest in a separate bowl.
Cream room temperature butter and sugar together in a mixer until light and fluffy (about 3-5 minutes). Add California Olive Ranch Avocado Oil and whip another minute.
At low speed, add eggs one at a time. Scrape the bowl after adding all the eggs and continue mixing.
Add ricotta and lemon juice on medium speed.
At the lowest speed, add dry ingredients and apple and mix alternately until combined - starting with flour mixture and ending with flour mixture (don’t over mix!)
Pour batter into the prepared pan.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely then top with sifted powdered sugar.