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Lemon Ricotta Cheesecake

A light and refreshing cheesecake bursting with zesty lemon flavor, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 2 tablespoons 2 tablespoons sugar
For the filling
  • 1.5 cups 1 ½ cups ricotta cheese The star ingredient!
  • 8 oz 8 oz cream cheese, softened
  • 0.75 cups ¾ cup sugar
  • 3 large 3 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 lemons Zest and juice of 2 lemons

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Grease the sides with butter.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until moistened and press into the bottom of the springform pan.
Baking the Crust
  1. Bake the crust for about 10 minutes or until golden and fragrant, then remove from oven.
Making the Filling
  1. In a large mixing bowl, combine ricotta cheese, cream cheese, and sugar. Beat until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and juice.
Baking the Cheesecake
  1. Pour the filling over the baked crust. Bake for 50-60 minutes until set around the edges and slightly jiggly in the center.
Cooling and Serving
  1. Cool at room temperature for about an hour, then refrigerate for at least four hours or overnight.
  2. Run a knife around the edge to loosen, release the springform pan, slice, and serve.

Notes

To minimize cracks, bake cheesecake in a water bath. Use high-quality ricotta for the best texture and flavor. Top with fresh berry compote or whipped cream for extra flair.