Forktionary

Lemon Ricotta Cheesecake Recipe

Indulge in this light and fluffy lemon ricotta cheesecake, bursting with zesty lemon flavor! Perfect for special occasions or when you want to impress, this recipe is guaranteed to earn rave reviews. Its delicate texture and bright citrus notes make it an unforgettable dessert. Plan ahead – this cheesecake needs a chilling period overnight to set perfectly.

Prep Time 45 mins
Cook Time 95 mins
Calories 532.8 kcal
Protein 21g
Rating 1.0 (1 Reviews)
Lemon Ricotta Cheesecake 19

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Ricotta Cheesecake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lemon Ricotta Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Lemon Ricotta Cheesecake

  1. Preheat oven to 325°F (160°C).
  2. **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup melted unsalted butter, and 1 tablespoon lemon zest. Mix until evenly moistened.
  3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 12-14 minutes, or until lightly golden.
  5. Remove from oven and let cool completely on a wire rack.
  6. **Make the filling:** In a large bowl, beat 2 (8 ounce) packages of cream cheese and 15 ounces of ricotta cheese until completely smooth and creamy.
  7. Gradually add 1 ½ cups granulated sugar and 2 tablespoons cornstarch, beating until well combined.
  8. Add 4 large eggs one at a time, mixing on low speed after each addition. Then stir in 1 cup heavy cream until just combined. Do not overmix.
  9. Pour the filling into the cooled crust.
  10. Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
  11. Bake for 70-80 minutes, or until the center is almost set but still slightly jiggly. The edges should be set.
  12. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to slowly cool.
  13. Remove from oven and let cool completely on a wire rack.
  14. Carefully run a thin knife around the edge of the pan to loosen the cheesecake.
  15. Refrigerate overnight to allow the cheesecake to fully set.
  16. Remove the sides of the springform pan before serving.
  17. Garnish with fresh lemon zest and berries, if desired.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

90g

Fat

88g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Italian American Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Refrigerator Dinner Party Cheesecake Cheese Equipment 4 Hours Or Less