CategoryDesserts
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.
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
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