Lemon Ricotta Cheesecake

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Lemon ricotta cheesecake is a delightful twist on the classic cheesecake, offering a lighter, creamier texture with a refreshing hint of lemon. The ricotta cheese gives it a delicate, airy consistency, while the lemon adds a bright and tangy flavor that perfectly balances the richness. This cheesecake is perfect for spring or summer gatherings, as it feels light yet indulgent. With its smooth, creamy filling and subtle lemon notes, this dessert is a delicious way to elevate any meal and impress your guests with its elegant simplicity.

Lemon Ricotta Cheesecake Recipe

Ingredients:

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the filling:

  • 1 1/2 cups ricotta cheese
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan, creating an even layer. Bake the crust for 8–10 minutes until golden. Remove from the oven and let it cool while preparing the filling.
  3. Prepare the filling: In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth and creamy. Add the sugar and continue to beat until well combined.
  4. Add the eggs, one at a time, beating after each addition. Stir in the lemon zest, lemon juice, and vanilla extract, then mix in the flour until fully incorporated.
  5. Pour the filling over the cooled crust and smooth the top with a spatula.
  6. Bake the cheesecake for 50–60 minutes, or until the center is set but still slightly jiggly. If the top starts to brown too quickly, cover it loosely with foil during the last 15 minutes of baking.
  7. Cool the cheesecake: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
  8. Serve: Before serving, garnish with lemon slices or a dusting of powdered sugar if desired. Slice and enjoy the light, tangy flavors of this delicious lemon ricotta cheesecake.

This cheesecake pairs beautifully with fresh berries or a drizzle of lemon curd for an extra burst of citrusy flavor!