Desserts > Cakes > Cheesecakes > Lemon Ricotta Cheesecake Recipe

Lemon Ricotta Cheesecake: A Taste of Italy

Indulge in this creamy and zesty Lemon Ricotta Cheesecake, a delightful dessert that combines the richness of ricotta with the refreshing tang of lemon. This recipe guides you through creating a smooth, flavorful cheesecake with a perfect balance of sweet and tart.

Prep Time
30 minutes
Cook Time
50-60 minutes
Servings
8-10
Ingredients
  • 500 g Ricotta cheese (full-fat)
  • 250 g Cream cheese (full-fat)
  • 150 g Granulated sugar
  • 2 Eggs
  • 1 Egg yolk
  • 2 teaspoons Lemon zest
  • 2 tablespoons Lemon juice (freshly squeezed)
  • 1 teaspoon Vanilla extract
  • 2 tablespoons All-purpose flour
  • 150 g Graham crackers
  • 75 g Unsalted butter (melted)

Prepare the Crust

Begin by crushing the graham crackers into fine crumbs. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin. In a bowl, combine the graham cracker crumbs with the melted butter. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake the crust in a preheated oven at 175°C (350°F) for 8-10 minutes. Remove from the oven and let it cool while you prepare the filling.

Make the Cheesecake Filling

In a large bowl, beat the ricotta cheese and cream cheese until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Add the eggs and egg yolk, one at a time, beating well after each addition. Be careful not to overmix, as this can incorporate too much air into the batter. Stir in the lemon zest, lemon juice, and vanilla extract. Finally, gently fold in the all-purpose flour. This will help to stabilize the cheesecake and prevent it from cracking.

Bake the Cheesecake

Pour the cheesecake filling over the cooled graham cracker crust. Spread evenly. To prevent cracking, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger baking pan and add hot water to the larger pan, filling it about halfway up the sides of the springform pan. Bake in the preheated oven at 160°C (320°F) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. This will help prevent cracking. Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.

Serving

Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. You can garnish it with fresh berries, a dusting of powdered sugar, or a drizzle of lemon curd before serving. Enjoy the creamy, zesty flavor of your homemade Lemon Ricotta Cheesecake!

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FAQ

  • Can I use low-fat ricotta or cream cheese?

    For the best results, use full-fat ricotta and cream cheese. Lower-fat versions may result in a less creamy and flavorful cheesecake.
  • How do I prevent the cheesecake from cracking?

    Baking the cheesecake in a water bath and allowing it to cool slowly in the oven can help prevent cracking. Also, avoid overmixing the batter.
  • Can I make this cheesecake ahead of time?

    Yes, this cheesecake can be made a day or two in advance. In fact, it tastes even better after it has had time to chill and the flavors have melded.