Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup salted butter, melted

For the filling:

• 2 cups whole-milk ricotta cheese

• 8 ounces cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1 tsp salt

• 1/2 cup heavy cream

For the curd:

• 3 lemons; juiced

• 1 cup raspberries; pureed

• 1/2 tbsp lemon zest (about 1 lemon)

• 3/4 cup granulated sugar

• 4 large egg yolks

• 1/2 cup unsalted butter, cut into small pieces

Instructions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside.

2. In a mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter until well combined.

3. Press the crumb mixture into the bottom and up the sides of the prepared springform pan.

4. Bake the crust for 8-10 minutes or until lightly golden brown. Let it cool completely.

5. In a food processor, add the ricotta cheese and cream cheese blend until smooth and creamy. Add the eggs in one at a time, blending between each addition.

6. Transfer the mixture to a bowl and whisk in the vanilla, sugar, and salt.

7. In a separate mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form.

8. Gently fold the whipped cream into the cheesecake mixture with a spatula until evenly incorporated.

9. Pour the filling into the cooled crust and smooth the top with a spatula.

10. Bake the cheesecake for 1 hour or until the edges are lightly golden brown and the center is set.

11. While the cheesecake is baking, make the curd by whisking together the lemon juice, lemon zest, sugar, egg yolks, and raspberry puree until well combined in a heatproof metal mixing bowl.

12. Place the mixing bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.

13. Whisk the mixture constantly for 8-10 minutes or until it thickens and coats the back of a spoon.

14. Remove the bowl from the heat and add the butter, stirring until it melts and is fully incorporated.

15. Strain the curd through a fine-mesh sieve to remove any lumps or seeds. Chill the curd for at least 1 hour.

16. Let the lemon curd cool to room temperature, then transfer it to an airtight container and refrigerate it for at least 1 hour or until chilled and set.

17. Let the cheesecake cool to room temperature and spread the curd over the top in an even layer. Cover with plastic wrap and refrigerate it for at least 4 hours in the springform pan.

18. Remove from the springform pan before slicing and serving.