10 people
  • 1 lb ricotta
  • 8 oz burrata or cream cheese
  • 1 cup sugar plus 3 tbsp
  • 1 tbsp vanilla paste
  • 1 tsp almond extract optional
  • 3 whole eggs
  • 3 egg yolks

For the crust

  • 3/4 cup butter softened
  • 1/3 cup brown sugar
  • 1 1/2 cup flour
  • 1/3 cup oats
  • 1/3 cup walnuts or pumpkin seeds if allergic
  • 1 tsp salt
  • 1 splash water
  • 2 cups lemon curd


Nutritional information

Calories: 543kcalCarbohydrates: 77gProtein: 15gFat: 21gSaturated Fat: 11gCholesterol: 101mgSodium: 431mgPotassium: 163mgFiber: 1gSugar: 59gVitamin A: 478IUVitamin C: 1mgCalcium: 257mgIron: 2mg
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 10 people

How to make the crust

  • Place butter, flour, oats, walnuts and sugar into a food processor.  Pulse until all of the ingredients come together like wet sand, you can add a splash of water if need be.  Remove the dough from the processor and place onto a half sheet pan.
    Using a sheet of parchment paper, press down on crust to make a smooth consistent layer along the whole lenght of the baking sheet. If you want to use a spring form pan feel free to use that as well. Place in a preheated 350 degrtee oven for 12 to 15 minutes or until lightly brown.  Take out and allow to cool slightly while you make the cheesecake batter.
    cheesecake with grapes, lemon, and burrata

How to make cheesecake

  • Place cheeses and sugar in a stand mixer with a paddle attachment whip for 3 minutes.  Then add vanilla, and almond mixing on low.  Finish with adding the eggs one at a time.  Mix until a smooth batter is formed.  
    Pour the batter on top of the prebaked crust.  Bake the cheesecake in a 350 degree oven for 20-25 minutes or until the toothpick comes out clean.  Allow to cool to room temperature.
    Then add the lemon curd on top of the cheesecake and with an offset spatula spread evenely all over the cake. Place the cheesecake in the refrigerator for at least 2 hours. Serve and enjoy!
    cheesecake with burrata and grapes

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