If you’re looking for a dessert that combines a creamy texture with a refreshing zing, this lemon-ricotta cheesecake is the answer. It’s not just a cheesecake; it’s an experience that celebrates the vibrant flavor of lemons. Perfect for special occasions or simply for a sweet treat after dinner, this cheesecake will leave you wanting more.
Imagine a velvety cheesecake that melts in your mouth, offering bright notes of lemon that dance on your palate. This recipe is a delightful twist on the classic cheesecake, incorporating ricotta for an extra layer of creaminess and a hint of sophistication.
Whether you’re hosting a dinner party or enjoying a quiet evening at home, this dessert is sure to impress your guests and satisfy your sweet tooth.
Delicious Lemon-Ricotta Cheesecake
This lemon-ricotta cheesecake features a smooth, creamy filling with a refreshing lemon flavor, balanced by a buttery graham cracker crust. The taste is a delightful blend of sweetness and tartness, making each bite irresistible.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups ricotta cheese
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/3 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.
- Mix the Filling: In a large bowl, beat together ricotta cheese, cream cheese, and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, vanilla extract, and a pinch of salt until fully combined.
- Bake: Pour the filling over the crust in the springform pan. Bake for 50-60 minutes, or until the center is set and a slight jiggle remains. Turn off the oven and leave the cheesecake inside for an additional 30 minutes.
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
- Serve: Carefully remove the cheesecake from the springform pan, slice, and serve chilled. Garnish with additional lemon zest or whipped cream if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 6g
- Carbohydrates: 25g