Lemon Ricotta Cheesecake is a creamy and delicious Italian-style cheesecake made with fresh lemons and a graham cracker crust bottom. This make-ahead recipe is perfect for special occasions!
Creamy and delicious Lemon Ricotta Cheesecake may be the most perfect cheesecake recipe out there. The combination of lemon juice and lemon zest add so much extra flavor to this simple and satisfying dessert.
If you love cheesecakes, be sure to try my Amaretto Mascarpone Cheesecake. For a no bake treat, try this No Bake Ricotta Cheesecake or No Bake Cannoli Cheesecake with all of those cannoli flavors you love!
Lemon Ricotta Cheesecake Recipe
Lemon Ricotta Cheesecake is a simple and delicious Italian-inspired dessert made with whole milk ricotta cheese, lemon, and cream cheese. This comes together quick but takes overnight to chill, so be sure to plan ahead.
This bright and flavorful cake is perfect for springtime celebrations or whenever you need a creamy and delicious treat. You’ll love the crunchy cookie crusts and smooth filling.
The combination of cream cheese, ricotta, and half and half make the cheesecake extra smooth without that gritty cheesecake texture. This is excellent served with my easy small batch lemon curd recipe or you can just serve as is or with fresh berries.
You’ll love that this recipe can be made ahead with no water bath required. The best part is that this recipe comes together fast and make the perfect creamy cheesecake recipe.
So, if you love creamy lemony desserts, give this recipe a try. You’re going to love it!
Ingredients
Lemons: the lemons are the star of this recipe so make sure you are using good quality fresh lemons. You’ll need both the lemon juice and lemon zest. You could change the flavor of the cheesecake completely and use orange zest and orange juice instead.
Ricotta: use whole milk ricotta cheese. If the ricotta is wet, be sure to drain it using a fine mesh sieve set over a bowl before using.
Cream Cheese: you’ll need two blocks of full-fat room temperature cream cheese. The cream cheese needs to be softened so that it blends well with the other ingredients.
Graham Cracker Crumbs: you can make your own graham cracker crumbs by crushing the crackers in a food processor. You need about 8 whole graham crackers to make a cup of crumbs. Vanilla wafer crumbs would be a good substitute if needed.
Butter: use half a stick of melted butter for the crust.
Sugar: use granulated sugar.
Half and Half: half and half works great in this lemon ricotta cheesecake recipe. You could add more flavor and richness by using heavy cream instead.
Eggs: use four large eggs for the filling to help bind the ingredients together.
Vanilla: vanilla extract adds great flavor.
Cornstarch: a bit of cornstarch mixed with the sugar will also help to bind the ingredients together and make a creamy cheesecake.
Lemon Curd: lemon curd is a great topping! Use store-bought lemon curd or my your own using my simple Small Batch Lemon Curd recipe.
How to Make Lemon Ricotta Cheesecake
Lemon Ricotta Cheesecake is a creamy and satisfying Italian-inspired dessert. This recipe will take time to chill. Make it a day in advance and refrigerate until ready to serve.
Bake this in a 9-inch springform pan with the bottom of the pan wrapped tightly in foil in case it leaks. The pan will be very full but is sufficient to hold all of the cheesecake filling. Preheat oven to 375 degrees Fahrenheit and set your oven rack in the middle of the oven.
Step 1: Make the Crust
In a bowl, combine the graham cracker crumbs, melted butter, and one teaspoon of lemon zest. The lemon zest in the crust will add an extra layer of flavor to the cheesecake.
Stir until evenly moistened then press the mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, then set on a wire rack to cool.
(If you want crust up the sides of the pan, double the recipe and press the graham cracker mixture up the sides of the pan as well.)
Lower the heat of the oven to 325 degrees.
Step 2: Make the Lemon Ricotta Filling
In a small bowl, whisk together the granulated sugar and corn starch; set aside.
In a large bowl, combine the cream cheese and ricotta and use an electric mixer to mix on medium speed until very smooth, about 5 minutes. Slowly beat in the sugar mixture until well combined.
Add in the half and half, eggs, lemon zest and juice, and vanilla. Mix on low speed until just blended. Scrape down the sides and bottom of the bowl with rubber spatula to ensure everything is well combined.
Step 3: Bake and Chill
Carefully spoon the cream cheese mixture into the cooled crust. Bake on center rack for 75 minutes, then turn off the oven and let the cheesecake remain in the oven for an hour longer.
Remove the cheesecake from the oven, remove the foil, and place on a wire rack. Run a thin knife around the edge of the cheesecake — this will help prevent the top of the cheesecake from cracking as it cools.
Cool the cheesecake completely on the wire rack, then cover with plastic wrap and refrigerate for at least 5 hours or overnight. When ready to serve, remove the ring of the springform pan and top with lemon curd and whipped cream, if using. Cut into slices and enjoy!
How to Serve Lemon Ricotta Cheesecake
Make sure that your cheesecake is well chilled before serving. Let it sit a room temperature for 10 minutes, then run a knife again around the edge of the cheesecake and remove the ring.
This Lemon Ricotta Cheesecake is excellent served as is or with Lemon Curd spread on top. I designed my small batch lemon curd specifically for this recipe and it makes the perfect amount.
You can also garnish with some dollops of whipped cream and slices of lemon.
Store leftovers in an airtight container in the refrigerator for up to a week.
Can you freeze ricotta cheesecakes?
Yes, you can freeze ricotta cheesecake, but proper storage is key to maintaining its texture and flavor. To freeze, let the cheesecake cool completely, then wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn.
For extra protection, place it in an airtight container or freezer bag. Ricotta cheesecake freezes well for up to 2 months. When ready to eat, thaw it in the refrigerator overnight to maintain its creamy consistency. Avoid microwaving or thawing at room temperature, as this can cause texture changes.
More Lemon Desserts
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Lemon Ricotta Cheesecake
Equipment
- 9 inch springform pan
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- 4 large lemons, zested and juiced
- 1 ¼ cups granulated sugar
- ¼ cup cornstarch
- 16 ounces cream cheese, softened (two 8-ounce packages)
- 15 ounces ricotta cheese, drained (whole milk)
- 2 cups half and half
- 4 large eggs
- 2 teaspoons vanilla
- lemon slices to garnish (optional)
Instructions
- Preheat oven to 375 degrees and position baking rack to middle of the oven. Tightly wrap the outside of a 9-inch springform pan with foil; set aside.
- In a bowl, combine the graham cracker crumbs, melted butter, and one teaspoon of lemon zest. Stir until evenly moistened then press the mixture firmly into the bottom of the springform pan. Bake for about 10 minutes, then set on a wire rack to cool.
- Turn the oven to 325 degrees. In a small bowl, whisk together the sugar and cornstarch, set aside.
- In a large bowl, combine the cream cheese and ricotta and use an electric mixer to mix on medium speed until very smooth, about 5 minutes. Slowly beat in the sugar mixture until well combined. Add in the half and half, eggs, lemon zest and juice, and vanilla. Mix on low speed until just blended. Scrape down the sides and bottom of the bowl with rubber spatula to ensure everything is well combined.
- Carefully spoon the cream cheese mixture into the cooled crust. Bake on center rack for 75 minutes, then turn off the oven and let the cheesecake remain in the oven for an hour longer.
- Remove the cheesecake from the oven, remove the foil, and place on a wire rack. Run a thin knife around the edge of the cheesecake. Cool the cheesecake completely on the wire rack, then cover and refrigerate for at least 5 hours or overnight. When ready to serve, remove the ring of the springform pan and top with lemon curd and whipped cream, if using. Cut into slices and enjoy!
Notes
- Four large lemons will give you about three tablespoons lemon zest and about ¾ cup of lemon juice.
- Half and half is a dairy product that is part milk and part cream. You can make your own by using one cup of whole milk and one part of cream. For a creamier dessert, you could use all cream instead.
- Make sure that your cheesecake is well chilled before serving. Let it sit a room temperature for 10 minutes, then run a knife again around the edge of the cheesecake and remove the ring.
- This Lemon Ricotta Cheesecake is excellent served as is or with Lemon Curd spread on top. I designed my Small Batch Lemon Curd specifically for this recipe and it makes the perfect amount.
- You can also garnish with some dollops of whipped cream and slices of lemon.
- Store leftovers in an airtight container in the refrigerator for up to a week.
In step #6 it states to remove foil. Where does it state how to use foil?
In the first step, I recommend tightly wrapping the bottom of the springform pan with foil in case it leaks. Hope this helps!
What’s half and half
Half and half is a dairy product that is part milk and part cream. You can make your own by using one cup of whole milk and one part of cream. For a creamier dessert, you could use all cream instead.
What is half and half?
Half and half is a dairy product that is half whole milk and half cream.