Lighter Ricotta Cheesecake
Indulge in the creamy decadence of a classic dessert with a healthier twist—this Lighter Ricotta Cheesecake is the perfect balance of rich flavor and guilt-free enjoyment. Made with low-fat ricotta and cream cheese, this silky cheesecake delivers a melt-in-your-mouth texture with fewer calories, while the graham cracker crust adds just the right amount of buttery crunch. A hint of zesty lemon pairs beautifully with vanilla for a vibrant and refreshing flavor profile. With a total prep and bake time of just over an hour, plus simple step-by-step instructions, this lighter cheesecake is ideal for beginner bakers and experienced dessert lovers alike. Whether served on its own or paired with fresh fruit, it’s a satisfying treat that’s sure to impress at any gathering.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 60 grams Unsalted butter, melted
- 500 grams Low-fat ricotta cheese
- 200 grams Low-fat cream cheese, softened
- 120 grams Granulated sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Cornstarch
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the springform pan to create an even crust. Set aside.
In a large mixing bowl, combine the ricotta cheese, cream cheese, and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, lemon zest, and lemon juice until evenly combined.
Sift in the cornstarch and add the salt. Beat until fully incorporated, ensuring the mixture is smooth and lump-free.
Pour the cheesecake batter over the prepared crust and spread it evenly with a spatula.
Place the springform pan on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracks by allowing it to cool gradually.
Remove the pan from the oven and let the cheesecake cool completely at room temperature.
Once cool, cover and refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
Carefully remove the springform pan's side and transfer the cheesecake to a serving platter. Slice and serve chilled.
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 3762 mg | 164% | |
| Total Carbohydrate | 315.0 g | 115% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 179.1 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1898 mg | 146% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1424 mg | 30% | |
*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.
