This light and fluffy Lemon Ricotta Cheesecake is whipped together with luscious, creamy ricotta and mascarpone cheeses, and then topped with strawberries and a rhubarb simple syrup.
Have you ever planned out a meal, made a (mental) list, gone shopping, only to realize as you begin to cook that you totally forgot to get at least one or two pretty important ingredients? Desperation, however, leads to innovation. That, my friends, is how this Lemon Ricotta Cheesecake was born! I fully intended to make tiramisu, and had my fingers on some lady fingers and mascarpone, but totally forgot the wine and rum!!! (No rum?! No wine?! There will be no tiramisu!)
Instead, after scavenging my fridge and pantry– we had cheesecake! This Lemon Ricotta Cheesecake is made from mascarpone, ricotta, yogurt, and lemon zest over a crust of lady fingers. Top it all off with fresh strawberries and rhubarb syrup, and you’ve got a spring-tastic dessert!