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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (886g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 981 (67%)|
|Amt Per Serving||% DV|
|Total Fat 109g||145 %|
|Saturated Fat 58.9g||295 %|
|Monounsaturated Fat 31.7g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 1153.2mg||355 %|
|Sodium 1305.2mg||45 %|
|Potassium 1148.9mg||30 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 35g|
|Protein 89.2g||127 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1469
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