Lemon ricotta cheesecake
Lemon ricotta cheesecake
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling
- 15 ounces whole milk ricotta cheese, drained of excess liquid
- 8 ounces cream cheese, softened, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest, from about 1-2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For Garnish (Optional)
- 1 tablespoon confectioners' sugar, for dusting
- 1/4 cup fresh berries
Instructions
- 1
Preheat your oven to 325°F. Lightly grease a 6-inch springform pan. Cut a round of parchment paper to fit the bottom of the pan and place it in. Wrap the outside of the springform pan tightly with a double layer of aluminum foil to prevent any water from seeping in if using a water bath.
⏱️ 5 min•🌡️ 325°F - 2
In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Pour in the 4 tablespoons of melted unsalted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 8 minutes.
⏱️ 15 min•🌡️ 325°F - 3
While the crust bakes, prepare the filling. In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth, about 2 minutes. Add the drained ricotta cheese and beat until well combined and creamy, scraping down the sides of the bowl as needed.
⏱️ 5 min - 4
Gradually add the 1/2 cup of granulated sugar to the cream cheese and ricotta mixture, beating until light and fluffy. Beat in the large eggs one at a time, mixing until just combined after each addition. Do not overmix once the eggs are added.
⏱️ 5 min - 5
Stir in the 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, 1 teaspoon of vanilla extract, and 1 tablespoon of all-purpose flour until just incorporated.
⏱️ 3 min - 6
Pour the cheesecake filling over the pre-baked crust in the springform pan. If using a water bath (recommended for crack-free cheesecake), place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
⏱️ 2 min - 7
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and prop the oven door open slightly (with a wooden spoon) for 1 hour, allowing the cheesecake to cool slowly inside the oven. This helps prevent cracking.
⏱️ 60 min•🌡️ 325°F - 8
Remove the cheesecake from the oven and the water bath (if used). Carefully remove the aluminum foil. Let it cool completely on a wire rack at room temperature for at least 1 hour. Once cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
⏱️ 60 min - 9
To serve, carefully run a thin knife around the edge of the pan before releasing the springform sides. Dust with confectioners' sugar and garnish with fresh berries, if desired. Slice into 4 equal servings.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon ricotta cheesecake
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling
- 15 ounces whole milk ricotta cheese, drained of excess liquid
- 8 ounces cream cheese, softened, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest, from about 1-2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For Garnish (Optional)
- 1 tablespoon confectioners' sugar, for dusting
- 1/4 cup fresh berries
Instructions
- 1
Preheat your oven to 325°F. Lightly grease a 6-inch springform pan. Cut a round of parchment paper to fit the bottom of the pan and place it in. Wrap the outside of the springform pan tightly with a double layer of aluminum foil to prevent any water from seeping in if using a water bath.
⏱️ 5 min•🌡️ 325°F - 2
In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Pour in the 4 tablespoons of melted unsalted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 8 minutes.
⏱️ 15 min•🌡️ 325°F - 3
While the crust bakes, prepare the filling. In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth, about 2 minutes. Add the drained ricotta cheese and beat until well combined and creamy, scraping down the sides of the bowl as needed.
⏱️ 5 min - 4
Gradually add the 1/2 cup of granulated sugar to the cream cheese and ricotta mixture, beating until light and fluffy. Beat in the large eggs one at a time, mixing until just combined after each addition. Do not overmix once the eggs are added.
⏱️ 5 min - 5
Stir in the 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, 1 teaspoon of vanilla extract, and 1 tablespoon of all-purpose flour until just incorporated.
⏱️ 3 min - 6
Pour the cheesecake filling over the pre-baked crust in the springform pan. If using a water bath (recommended for crack-free cheesecake), place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
⏱️ 2 min - 7
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and prop the oven door open slightly (with a wooden spoon) for 1 hour, allowing the cheesecake to cool slowly inside the oven. This helps prevent cracking.
⏱️ 60 min•🌡️ 325°F - 8
Remove the cheesecake from the oven and the water bath (if used). Carefully remove the aluminum foil. Let it cool completely on a wire rack at room temperature for at least 1 hour. Once cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
⏱️ 60 min - 9
To serve, carefully run a thin knife around the edge of the pan before releasing the springform sides. Dust with confectioners' sugar and garnish with fresh berries, if desired. Slice into 4 equal servings.
⏱️ 5 min