Lemon Ricotta Cheesecake

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

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

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

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

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

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.

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Lemon Ricotta Cheesecake