CategoryCheesecake, Desserts
This Meyer Lemon Ricotta Cheesecake is a lighter, fluffier take on traditional cheesecake, featuring creamy ricotta cheese, zesty Meyer lemon, and a delicate crust. The natural sweetness of Meyer lemons balances beautifully with the tangy ricotta and silky texture, making this a refreshing yet decadent dessert.
For the Crust
1 ½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
½ tsp salt
6 tbsp (85g) unsalted butter, melted
For the Cheesecake Filling
2 cups (475g) whole milk ricotta cheese
8 oz (225g) cream cheese, softened
¾ cup (150g) granulated sugar
2 tsp Meyer lemon zest
½ cup (120ml) Meyer lemon juice
3 large eggs
1 tsp vanilla extract
¼ cup (30g) all-purpose flour
½ tsp salt
For Garnish
Thinly sliced Meyer lemons
Powdered sugar
Drizzle of honey (optional)
Fresh mint sprigs (optional)
Prepare the Crust
1
- Preheat Oven:
- Set oven to 325°F (163°C).
- Mix the Crust Ingredients:
- In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter.
- Press into Pan:
- Press the mixture into the bottom of a 9-inch springform pan.
- Pre-bake the Crust:
- Bake for 10 minutes until lightly golden, then let cool.
Make the Cheesecake Filling
2
- Blend Ricotta Until Smooth:
- In a food processor or blender, blend ricotta cheese until smooth.
- Combine with Cream Cheese:
- In a mixing bowl, beat ricotta, softened cream cheese, and sugar until fluffy.
- Add Flavorings:
- Mix in Meyer lemon zest, lemon juice, and vanilla extract.
- Incorporate Eggs and Flour:
- Add eggs one at a time, mixing gently.
- Stir in flour and salt until just combined.
Assemble and Bake
3
- Pour the Filling Over the Crust.
- Smooth the Top with a Spatula.
- Bake for 50-60 Minutes:
- Bake until edges are set but the center slightly jiggles.
- Cool Gradually:
- Let cool in the oven for 15 minutes with the door ajar, then transfer to room temperature.
Chill and Serve
4
- Refrigerate for at Least 4 Hours (or Overnight).
- Top with Thinly Sliced Meyer Lemons and Powdered Sugar.
- Drizzle with Honey and Garnish with Fresh Mint (optional).
- Slice and Serve Chilled!
Ingredients
For the Crust
1 ½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
½ tsp salt
6 tbsp (85g) unsalted butter, melted
For the Cheesecake Filling
2 cups (475g) whole milk ricotta cheese
8 oz (225g) cream cheese, softened
¾ cup (150g) granulated sugar
2 tsp Meyer lemon zest
½ cup (120ml) Meyer lemon juice
3 large eggs
1 tsp vanilla extract
¼ cup (30g) all-purpose flour
½ tsp salt
For Garnish
Thinly sliced Meyer lemons
Powdered sugar
Drizzle of honey (optional)
Fresh mint sprigs (optional)
Directions
Prepare the Crust
1
- Preheat Oven:
- Set oven to 325°F (163°C).
- Mix the Crust Ingredients:
- In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter.
- Press into Pan:
- Press the mixture into the bottom of a 9-inch springform pan.
- Pre-bake the Crust:
- Bake for 10 minutes until lightly golden, then let cool.
Make the Cheesecake Filling
2
- Blend Ricotta Until Smooth:
- In a food processor or blender, blend ricotta cheese until smooth.
- Combine with Cream Cheese:
- In a mixing bowl, beat ricotta, softened cream cheese, and sugar until fluffy.
- Add Flavorings:
- Mix in Meyer lemon zest, lemon juice, and vanilla extract.
- Incorporate Eggs and Flour:
- Add eggs one at a time, mixing gently.
- Stir in flour and salt until just combined.
Assemble and Bake
3
- Pour the Filling Over the Crust.
- Smooth the Top with a Spatula.
- Bake for 50-60 Minutes:
- Bake until edges are set but the center slightly jiggles.
- Cool Gradually:
- Let cool in the oven for 15 minutes with the door ajar, then transfer to room temperature.
Chill and Serve
4
- Refrigerate for at Least 4 Hours (or Overnight).
- Top with Thinly Sliced Meyer Lemons and Powdered Sugar.
- Drizzle with Honey and Garnish with Fresh Mint (optional).
- Slice and Serve Chilled!
Notes
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