Foodbe
lemon ricotta cheesecake
👨🍳 Chefy Tip: Beat the ricotta just until smooth — overmixing adds air and causes cracks. No water bath needed. Press the crust hard and chill the pan ten minutes before filling.
Serves
8
Prep
15 min
Cook
50 min
Difficulty
Intermediate
Cost
Moderate
Calories
350
Carbs
45g
Protein
8g
Fat
15g
Flavor Profile
🍋 Bright and tangy from fresh lemon juice and zest
🧀 Rich and creamy from smooth ricotta
🍰 Light and fluffy with an airy baked texture
🍬 Gently sweet with a clean citrus finish
Ingredients
🧀 2 cups ricotta cheese
🍋 2 tbsp fresh lemon juice
🍋 1 tbsp lemon zest
🧂 1 cup granulated sugar
🍞 1.5 cups graham cracker crumbs
🧈 1/2 cup melted butter
🥚 3 large eggs
🌿 1/2 tsp vanilla extract
🧂 1/4 tsp salt
Shop ingredientsInstructions
01
Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.
02
Combine ricotta, lemon juice, zest, sugar, eggs, vanilla, and salt. Mix until smooth. Pour over crust.
03
Bake 50 minutes until set but still slightly wobbly in the center. Cool completely, then chill at least 4 hours or overnight before serving.
🧬 Food Science
Lemon ricotta cheesecake is a popular variation of traditional Italian ricotta desserts, offering a lighter, fluffier texture due to the use of ricotta cheese, which is common in many Italian sweets.
Pair It
🥂 A chilled lemon iced tea or a glass of Prosecco complements the citrus beautifully.
🍽️ Serve alongside fresh mixed berries or a light fruit compote.