Perfect Lemon Ricotta Cheesecake
My lemon ricotta cheesecake is unlike any other, with a uniquely mild flavor of ricotta cheese and a fresh lemon tang. Preparing it takes me under 30 minutes and requires fewer ingredients than a traditional cheesecake. It is absolutely delicious, creamy, and requires no water bath!
I usually make it for Easter, but it’s easy enough to whip it anytime a craving hits. I enjoy it with homemade whipped cream, fresh strawberries, and a drizzle of lemon curd. On occasions when I have extra spare time, I make this unique crepe-stuffed New York-style cheesecake which features crepes stuffed with ricotta and chocolate.
Table of contents
While I love rich cheesecakes made with cream cheese, I also enjoy the ones made with ricotta. I love the texture; it’s creamy but lighter, and it almost feels a bit more sophisticated. I highly recommend topping this cheesecake with a thin layer of lemon curd, the combination is absolutely divine.
Why you will love this recipe
- It is a unique way to eat cheesecake: A new twist on cheesecake that I love to make it mildly sweet but with a lot of tanginess. The boost of lemon gives it a zesty tartness that makes it stand out from other cheesecakes.
- Ready to bake in under 30 minutes: I can have this cheesecake in the oven in about 20 minutes. Then I can relax for a few hours before letting it chill overnight.
- It is so easy and there are just a few ingredients: Actually, I only need six ingredients to make this delicious creamy dessert. Most of them I usually already have in my kitchen.
- It serves 10 people: Since it serves so many people and looks so beautiful, I like to have it for parties and family gatherings. If not, I can always freeze leftovers because they will last for up to three months if I wrap them in plastic and put them in a freezer-safe container.
What you will need
For this recipe, I intentionally kept the crust simple, using graham cracker crumbs, butter, and a pinch of salt. This way, the lemon flavor of the cheesecake does not compete with other flavors.
- Ricotta cheese – Fresh ricotta cheese at room temperature that has been strained so it is not watery.
- Cream cheese – Be sure to get the highest quality brick-style, full-fat cream cheese. Also, it needs to be at room temperature as well.
- White granulated sugar – I like granulated sugar instead of powdered because the medium crystals dissolve well and help make air pockets when mixing with the cream cheese. This helps make a smoother and airier cheesecake.
- Eggs – Make sure the eggs are at room temperature as well because they break down easier to prevent lumps. This also prevents the fat in the cream cheese from re-hardening.
- Lemon extract – Be sure to get pure lemon extract and not artificial lemon flavoring. The taste is completely different, and the artificial stuff has a bitter aftertaste.
- Lemons – From the lemons, I get fresh lemon juice and lemon zest. There is no reason to get both of these separately when I can get them myself from fresh lemons.
How to make it
For those of you who try to avoid water baths at all costs, I specifically made this recipe for you. The batter is a breeze to whip, and no water bath is required during the baking time!
- Making the crust: First, I wrap the bottom and sides of a 9-inch springform pan with foil and lightly grease the inside with oil. Then, I mix the crust ingredients in a medium bowl.
- Press: Once thoroughly combined, I press the mixture into the bottom and halfway up the sides of the pan.
- Mixing the batter: Next, I preheat the oven to 225 degrees F and place the oven rack in the middle position. In a large bowl, I beat ricotta, cream cheese, lemon juice, sugar, lemon extract, lemon zest, and a pinch of salt until smooth with an electric mixer.
- Eggs: Then, I add the eggs and mix them just until they are smooth, careful not to overbeat.
- Baking the cake: Now, I pour the batter into the pan and lightly tap it onto the counter to remove the air bubbles. Then, I place it on a baking sheet and bake it for three hours. It is finished when the sides are firm around the edges and the middle jiggles just a little bit. The internal temperature in the center should be 155 degrees F.
- Letting it chill: After, I remove the cake and let it sit on a wire rack for one hour before covering it and letting it chill for at least 12 hours before serving.
- Decorating the cake: The cheesecake is good as is, but I prefer to top it with whipped cream and lemon slices.
Expert tip
Removing a cheesecake from a springform pan
After spending all that time making such a gorgeous and scrumptious cheesecake, the last thing I want to do is mess it up when taking it out of the pan. The first thing to do is to make sure it is fully chilled. After 12 hours, it better be! I first run a thin knife around the sides of the pan to loosen it.
Then, I unclip the sides and lift the springform ring carefully off the top. Now is the time to touch up the sides if there are any crumbs out of place or spots that need fixing. Next, I run an offset spatula under the cake to loosen it and smoothly scoot it onto the serving plate. place the cake onto a flat work surface, loosen it from the bottom of the pan with an offset spatula, and transfer it to a large, flat serving plate.
More tips to consider
- Never use low-fat ingredients. It will make the cheesecake runny because it does not have enough fat to set properly.
- For the cleanest pieces, I use a large knife dipped in hot water after each slice.
- Always use room temperature ingredients. This includes everything, especially the ricotta, cream cheese, and eggs.
- Be careful not to overbeat the cheesecake ingredients or it could make the cake grainy.
- Using a food processor to grind the graham crackers is the best idea because big crumbs can cause the crust to crack.
- Also, do not overbake the cheesecake. The middle should still be jiggly.
Recipe variations and add-ins:
- Different crust: Sometimes I like to use other cookies for a different flavor. My favorite is lemon Oreos but the kids like it when I use Thin Mints or Nilla Wafers.
- Different toppings: I like to top this creamy cheesecake with a layer of my lemon curd for an extra tangy taste. It is easy to make in less than 20 minutes.
- Chocolate lovers: When I am in the mood for chocolate, I cannot resist drizzling a bit of chocolate syrup on top with a handful of chocolate chips.
- Make it nutty: For a nutty lemon cake, I top it with slivered almonds, and everyone loves it. I think pecans or walnuts would also be delicious.
- Other fruits: To make this fruity, sometimes I top it with some cherries, raspberries, or blueberries. My favorite is blueberries.
How to serve:
- I like to top it with any kind of fruit, like fresh berries, mandarin oranges, or lemon slices.
- A dollop of fresh whipped cream is the perfect topping for this delicious dessert. Try my easy homemade whipped cream recipe.
- Another way to serve it is with a scoop of vanilla ice cream on the side.
- Any kind of fruit preserves or sauce would also be amazing on this lemon cheesecake. Try my sweet and tangy strawberry sauce recipe.
- Adding a few spoonfuls of lemon curd on top of the cheesecake slices is a good decision.
How to store leftovers:
- Refrigerate: Leftovers will stay fresh in the fridge for up to three days in an airtight container.
- Freezing: To keep it longer, I cut them into slices and wrap them individually in plastic before placing them in freezer bags. They will stay fresh for up to three months and I can take out just what I need.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
Why is my lemon ricotta cheesecake grainy?
This happens from not using room temperature ingredients. If the cream cheese or eggs are cold, it leads to uneven mixing, and this makes the cheesecake not cook properly. In other words, parts of the cake get overcooked, and the eggs set too firmly, creating a dry and grainy texture.
This is one of the most common mistakes. Be sure to let the ricotta cheese, cream cheese, and eggs come to room temperature before starting. Then, the mixture can be creamed without lumps.
This is from insufficient butter or too many graham cracker crumbs. The butter is the glue that holds the graham crackers together to form the crust. Measure everything carefully. Another thing is to make sure it is real butter and not margarine. Also, be sure that the crumbs are crushed very fine. It is okay to crush them by hand as long as they are entirely crumbled with no large crumbs. I like to use a food processor.
Why is my lemon ricotta cheesecake runny?
The most common cause of this is using low-fat ingredients. It is essential to use full-fat cream cheese and ricotta cheese. It has to have the fat to be able to set properly. Also, the cream cheese has to be at room temperature but not too warm. If it is too warm, it will never set. Overmixing the batter can also make the cake runny. Only mix the batter until it is smooth and fluffy. Finally, it could just need to be chilled longer. Try giving it another few hours in the fridge.
More lemon desserts to try:
Lemon Ricotta Cheesecake
Ingredients
Graham cracker crust:
- 2 cups graham cracker crumbs
- 2 tablespoons unsalted butter melted
- Pinch of salt
Cheesecake:
- 24 ounces full-fat cream cheese room temperature
- 24 ounces fresh ricotta cheese strained if watery and at room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly grated lemon zest
- 1/2 teaspoon lemon extract
- 1/4 teaspoon kosher salt
- 8 large eggs room temperature
To serve:
- Lemon curd
- Whipped cream
- Candied lemon slices or peel
Instructions
- Wrap the bottom and up the sides of a 9-inch springform pan with foil, and lightly grease the pan.
For the Crust:
- Mix the cookie crumbs, melted butter, and salt in a medium bowl until well combined.
- Press the mixture into an even layer on the bottom and a bit up the sides of the pan.
For the Cheesecake:
- Adjust the oven rack to the middle position and preheat the oven to 225°F (110°C).
- Next, add the cream cheese, ricotta, sugar, lemon juice, zest, extract, and salt to a large bowl. Using a hand mixer or stand mixer, beat until smooth. Do not overbeat.
- Stop to scrape the sides and bottom of the bowl and add the eggs; mix until just smooth and combined. You can also use a food processor to combine these ingredients. Also, make sure NOT to overbeat the batter.
- Pour the batter into the prepared pan, lightly tapping it off the counter to remove air bubbles. Then, place it on a baking sheet.
- Bake until the cheesecake feels firm around the edges, though the center will wobble just a bit when shaking the pan. A candy thermometer inserted into the center should register 155°F. The cheesecake will bake for about 3 – 3 1/2 hours. Once done, cool the cheesecake on a wire rack for at least 1 hour before covering it to refrigerate for at least 12 hours.
- To unmold the cheesecake, run a thin knife around the sides of the pan. Place the pan on a wide can to form a stable base, and lift the cheesecake a few inches from the counter.
- Remove the springform ring, place the cake onto a flat work surface, loosen it from the bottom of the pan with an offset spatula, and transfer it to a large, flat serving plate.
- Top the cheesecake with a layer of lemon curd and whipped cream roses, and decorate it with candied or fresh lemon slices.
- Slice the cheesecake with a large chef's knife dipped in hot water after each slice. Serve it with some fresh berries on the side.
