Zesty Lemon Ricotta Cheesecake for Ultimate Creamy Bliss

This Lemon Ricotta Cheesecake combines creamy texture with zesty flavor, creating an uplifting dessert perfect for any occasion.

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Prep Time 30

Cook Time 1 25

Chilling Time 6

Total Time 7 55

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Graham Crackers crumbs Base of the crust, providing structure; swap with crushed cookies for a different flavor.
2 tablespoons Granulated Sugar Sweetens the crust; can substitute with brown sugar for a deeper flavor.
1/4 teaspoon Kosher Salt Enhances flavor balance; table salt can be used, but reduce quantity slightly.
1/4 cup Unsalted Butter Binds crust ingredients; use salted butter if unsalted is unavailable, but reduce added salt.

For the Filling

8 oz Full-Fat Cream Cheese Main filling component, gives creaminess; low-fat versions can alter texture.
15 oz Whole Milk Ricotta Cheese Adds light texture and richness to the filling; can substitute with cottage cheese, but expect texture change.
1 cup Granulated Sugar Sweetens the cheesecake; use alternative sweeteners for a lighter option, keeping in mind taste adjustment.
1 teaspoon Pure Vanilla Extract Adds depth of flavor; can use vanilla bean for a more intense flavor.
3 large Eggs Provide structure and richness; aquafaba can be used for a vegan alternative.
2 tablespoons All-purpose Flour Stabilizes the filling; omit for a gluten-free option or use almond flour.
1/2 cup Fresh Lemon Juice Gives tartness and brightness; lime juice could be a substitute for a different citrus note.
2 tablespoons Fresh Lemon Zest Intensifies lemon flavor; lime zest could be used as an alternative.

For Serving

1 cup Whipped cream Optional topping for added richness; can be swapped with coconut cream for a dairy-free option.
1 tablespoon Finely grated lemon zest Decorative element and flavor enhancer; use edible flowers for a visual twist.

Equipment

9-inch springform pan
Stand Mixer
Large Baking Dish

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Position the oven rack in the center for even baking.
Lightly spray a 9-inch springform pan with non-stick spray and wrap it in aluminum foil.
Combine the graham cracker crumbs, granulated sugar, and kosher salt. Mix in melted unsalted butter, press into the base, and bake for 10 minutes. Let cool.
Beat full-fat cream cheese and ricotta cheese until silky smooth. Gradually add sugar and vanilla extract.
Reduce mixer speed to low, add eggs and yolks, mix just until combined. Fold in all-purpose flour until no specks remain.
Gently fold in fresh lemon juice and zest to enhance flavors. Check sweetness and tartness balance.
Pour the filling into the cooled crust. Place the pan in a larger dish and fill halfway with hot water.
Bake for 1 hour and 25 minutes at 300°F (150°C), until set with a slight jiggle in the center. Turn off the oven, let it cool inside for 40 minutes.
Let the cheesecake cool completely in the pan. Cover and chill in the refrigerator for at least 6 hours or overnight.
Top with whipped cream and lemon zest before serving. Slice and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 7gFat: 18gSaturated Fat: 10gCholesterol: 75mgSodium: 250mgPotassium: 130mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth filling. Use a water bath for creamy texture and prevent cracks. Chill for at least 6 hours for optimal flavor.

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