Lemon Ricotta Cheesecake

Category
DifficultyIntermediate

Lemon Ricotta Cheesecake is a light, creamy, and slightly tangy Italian-style dessert made with ricotta cheese and fresh lemon zest. Unlike traditional dense cheesecakes, this version has a delicate and airy texture, making it a perfect balance of rich and refreshing. A delightful twist on classic cheesecake, this dessert is best served chilled and garnished with fresh lemon slices and a dusting of powdered sugar.

SharePostSaveThreads
Yields10 Servings
Prep Time20 minsCook Time55 minsTotal Time1 hr 15 mins
For the Crust
 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
 2 tbsp granulated sugar
 5 tbsp unsalted butter (melted)
 1 tsp lemon zest (optional, for extra flavor)
For the Cheesecake Filling
 1 ½ cups whole milk ricotta cheese
 8 oz (225g) cream cheese (softened)
 ¾ cup granulated sugar
 3 large eggs
 1 tsp vanilla extract
 Zest of 2 lemons (about 1 tablespoon)
 Juice of 1 lemon (about 3 tablespoons)
 2 tbsp all-purpose flour (to stabilize)
 ¼ tsp salt
For Garnish
 Powdered sugar (for dusting)
 Fresh lemon slices
 Fresh mint leaves (optional)
Prepare the Crust
1
  • Preheat the Oven:
    • Set the oven to 325°F (163°C).
  • Mix the Crust Ingredients:
    • In a bowl, combine graham cracker crumbs, sugar, melted butter, and lemon zest.
    • Mix until the texture resembles wet sand.
  • Press Into the Pan:
    • Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
  • Pre-Bake the Crust:
    • Bake for 8-10 minutes, then set aside to cool.
Make the Cheesecake Filling
2
  • Blend the Ricotta Cheese:
    • In a food processor or blender, blend ricotta cheese until smooth.
  • Mix the Filling:
    • In a large bowl, beat cream cheese and sugar until creamy.
    • Add eggs one at a time, mixing after each.
    • Stir in ricotta, vanilla extract, lemon zest, lemon juice, flour, and salt until smooth.
  • Pour Into the Pan:
    • Pour the filling over the pre-baked crust and smooth the top.
Bake the Cheesecake
3
  • Bake Gently:
    • Place the cheesecake in the oven and bake for 50-55 minutes, or until the edges are set but the center has a slight jiggle.
  • Cool Gradually:
    • Turn off the oven and crack the door slightly, allowing the cheesecake to cool inside for 15 minutes before removing.
  • Chill Completely:
    • Transfer to the fridge and chill for at least 4 hours (preferably overnight).
Serve and Garnish
4
  • Dust with Powdered Sugar:
    • Sprinkle a light layer of powdered sugar on top.
  • Add Fresh Garnishes:
    • Decorate with lemon slices and fresh mint leaves.
  • Slice and Serve:
    • Serve chilled, with whipped cream or honey drizzle if desired.
Pro Tips
5
  • For a Creamier Texture: Use full-fat ricotta and blend it well before mixing.
  • To Prevent Cracking: Bake the cheesecake in a water bath by wrapping the springform pan in foil and placing it in a roasting pan filled with hot water.
  • For Extra Flavor: Swap vanilla extract for almond extract for a nutty twist.

 

Ingredients

For the Crust
 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
 2 tbsp granulated sugar
 5 tbsp unsalted butter (melted)
 1 tsp lemon zest (optional, for extra flavor)
For the Cheesecake Filling
 1 ½ cups whole milk ricotta cheese
 8 oz (225g) cream cheese (softened)
 ¾ cup granulated sugar
 3 large eggs
 1 tsp vanilla extract
 Zest of 2 lemons (about 1 tablespoon)
 Juice of 1 lemon (about 3 tablespoons)
 2 tbsp all-purpose flour (to stabilize)
 ¼ tsp salt
For Garnish
 Powdered sugar (for dusting)
 Fresh lemon slices
 Fresh mint leaves (optional)

Directions

Prepare the Crust
1
  • Preheat the Oven:
    • Set the oven to 325°F (163°C).
  • Mix the Crust Ingredients:
    • In a bowl, combine graham cracker crumbs, sugar, melted butter, and lemon zest.
    • Mix until the texture resembles wet sand.
  • Press Into the Pan:
    • Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
  • Pre-Bake the Crust:
    • Bake for 8-10 minutes, then set aside to cool.
Make the Cheesecake Filling
2
  • Blend the Ricotta Cheese:
    • In a food processor or blender, blend ricotta cheese until smooth.
  • Mix the Filling:
    • In a large bowl, beat cream cheese and sugar until creamy.
    • Add eggs one at a time, mixing after each.
    • Stir in ricotta, vanilla extract, lemon zest, lemon juice, flour, and salt until smooth.
  • Pour Into the Pan:
    • Pour the filling over the pre-baked crust and smooth the top.
Bake the Cheesecake
3
  • Bake Gently:
    • Place the cheesecake in the oven and bake for 50-55 minutes, or until the edges are set but the center has a slight jiggle.
  • Cool Gradually:
    • Turn off the oven and crack the door slightly, allowing the cheesecake to cool inside for 15 minutes before removing.
  • Chill Completely:
    • Transfer to the fridge and chill for at least 4 hours (preferably overnight).
Serve and Garnish
4
  • Dust with Powdered Sugar:
    • Sprinkle a light layer of powdered sugar on top.
  • Add Fresh Garnishes:
    • Decorate with lemon slices and fresh mint leaves.
  • Slice and Serve:
    • Serve chilled, with whipped cream or honey drizzle if desired.
Pro Tips
5
  • For a Creamier Texture: Use full-fat ricotta and blend it well before mixing.
  • To Prevent Cracking: Bake the cheesecake in a water bath by wrapping the springform pan in foil and placing it in a roasting pan filled with hot water.
  • For Extra Flavor: Swap vanilla extract for almond extract for a nutty twist.

Notes

Lemon Ricotta Cheesecake
Visited 1 times, 1 visit(s) today

Leave A Comment

Your email address will not be published. Required fields are marked *