Lemon Ricotta Cheesecake
Bright, creamy, and bursting with citrusy goodness, this Lemon Ricotta Cheesecake is a show-stopping dessert that’s as luxurious as it is refreshing. With a buttery graham cracker crust as its base, this cheesecake combines the smooth indulgence of cream cheese with the airy lightness of ricotta, giving it a unique texture that melts in your mouth. Infused with fresh lemon juice and fragrant lemon zest, it delivers the perfect balance of tangy and sweet in every bite. An ideal dessert for spring gatherings, dinner parties, or any occasion that calls for a touch of elegance, this cheesecake is easy to prepare yet impressively decadent. Serve it chilled with a dollop of whipped cream or a garnish of lemon slices for a dessert that’s as beautiful as it is delicious. Keywords: "Lemon Ricotta Cheesecake recipe," "easy lemon cheesecake," "ricotta cheesecake dessert," "best lemon dessert."
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 450 grams Ricotta cheese
- 225 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 3 units Large eggs
- 2 tablespoons Lemon zest
- 60 milliliters Fresh lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons All-purpose flour
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) springform pan lightly with butter or non-stick spray.
Prepare the crust by combining the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a bowl. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to compress it firmly. Set aside.
In a large mixing bowl, beat the ricotta cheese and cream cheese together with an electric mixer until smooth and creamy.
Add the 200 grams of granulated sugar to the cheese mixture and mix until fully incorporated.
One at a time, beat in the eggs, ensuring each is fully mixed before adding the next.
Stir in the lemon zest, lemon juice, and vanilla extract, blending well.
Sprinkle in the flour and fold it into the cheesecake batter until just combined. Do not overmix.
Pour the cheesecake batter over the prepared crust in the springform pan, spreading it out evenly.
Bake in the preheated oven for 50–55 minutes, or until the edges are set and the center still has a slight jiggle. Avoid overbaking.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Before serving, carefully remove the cheesecake from the springform pan and garnish with lemon slices or whipped cream if desired.
Nutrition Facts
Calories |
4093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.2 g | 295% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1268 mg | 423% | |
| Sodium | 2602 mg | 113% | |
| Total Carbohydrate | 443.5 g | 161% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 285.7 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2313 mg | 178% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1333 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
