Lemon Ricotta Cheesecake

A delightful twist on the classic cheesecake, this Lemon Ricotta Cheesecake is creamy yet lightweight with a refreshing lemon flavor, perfect for any occasion.

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Prep Time 15

Cook Time 1

Total Time 5 15

Servings: 8 servings

Course: Dessert, Sweet Treat

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the crust

1.5 cups graham cracker crumbs Use finely crushed crumbs.
0.5 cups unsalted butter, melted Ensure it’s fully melted to combine well with crumbs.
0.25 cups sugar Granulated sugar works best.

For the filling

2 cups ricotta cheese Make sure it’s well-drained for best texture.
1 cups cream cheese, softened Let it sit at room temperature for 30 minutes.
1 cups sugar Granulated sugar for sweetness.
3 large eggs Use room temperature eggs for even mixing.
1 teaspoon vanilla extract Pure vanilla extract is recommended.
0.25 cups freshly squeezed lemon juice Use fresh lemons for the best flavor.
1 teaspoon lemon zest Grated from a fresh lemon.

For the topping (optional)

to taste Fresh berries or lemon slices for garnish Strawberries, blueberries, or lemon slices work well.
to taste Whipped cream for serving Homemade or store-bought.

Method

Preparation

Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
Press this mixture into the bottom of a 9-inch springform pan. Bake for 10–12 minutes until lightly golden. Let cool completely.

Making the Filling

In a large mixing bowl, blend the ricotta and cream cheese until smooth.
Add sugar, eggs, lemon zest, lemon juice, and vanilla extract. Mix until creamy.
Pour the filling over the cooled crust.

Baking

Bake for about 50–60 minutes, until the center is just set but still has a slight jiggle.

Cooling

After baking, turn off the oven and let the cheesecake sit inside with the door slightly ajar for about an hour.
Let it cool completely at room temperature before chilling in the fridge for at least 4 hours, preferably overnight.

Serving

Garnish with fresh berries or lemon slices, and serve with a dollop of whipped cream.

Notes

Ensure cream cheese and eggs are at room temperature for best mixing. Don’t rush the cooling process for optimal texture. Taste your filling as you mix, but save some for the cheesecake!