Lemon Ricotta Cheesecake

Smooth and creamy Lemon Ricotta Cheesecake is one of the best lemon desserts ever! Add a bit of lemon zest to the crust to add lemon flavor throughout the recipe.

Course Dessert

Cuisine Italian

Keyword Lemon Ricotta Cheesecake

Prep Time 20

Cook Time 1 25

Cooling Time 7

Total Time 8 45

Servings servings

Calories 328kcal

Author Angela Allison

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.

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