Perfect Lemon Ricotta Cheesecake

The first time I tried a cheesecake made with ricotta cheese, I was hooked, and here I am, sharing my perfect lemon ricotta cheesecake with you. This cake is rich and decadent, yet elegant and delicate, bursting with sweet, fragrant lemon flavor and tangy lemon curd. Prepping it is a breeze, but the end result is absolutely divine. Creamy, delicious, and good news, no water bath is needed.

I usually make it for Easter, but it’s easy enough to whip it up anytime a craving hits. I enjoy it with homemade whipped cream, fresh strawberries, and a drizzle of lemon curd. On occasion, when I have spare time, I make this unique crepe-stuffed New York-style cheesecake, which features crepes filled with ricotta and chocolate.

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 to make with just a few ingredients. Actually, I only need six ingredients to make this delicious creamy dessert. I usually already have most of them 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; they will last 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 cheesecake’s lemon flavor does not compete with other flavors.

• Cheese – Fresh ricotta cheese at room temperature, strained so it is not watery, plus the highest quality brick-style, full-fat cream cheese. Also, it needs to be at room temperature. 
• 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 create a smoother, airier cheesecake. 
• Eggs – Make sure the eggs are at room temperature as well, because they break down more easily, which can prevent lumps. This also prevents the fat in the cream cheese from re-hardening. 
• Lemon extract and lemons – Be sure to use pure lemon extract, not artificial lemon flavoring. The taste is completely different, and the artificial stuff has a bitter aftertaste. For the most refreshing flavor, I like to use lemon juice and zest.

How to prepare

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 baking!

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 with an electric mixer until smooth.

Eggs: Then I add the eggs and mix them just until smooth, careful not to overbeat. 

Baking the cake: Now I pour the batter into the pan and lightly tap it on the counter to release air bubbles. Then, I place it on a baking sheet and bake it for three hours. It is finished when the sides are firm along the edges and the middle jiggles just a little. 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 1 hour, then cover it and let 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. I first run a thin knife around the sides of the pan to loosen it. Then I unclip the sides and carefully lift the springform ring 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, then smoothly slide 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 lacks enough fat to set properly.
• 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. 
• Always use room temperature ingredients. This includes everything, especially the ricotta, cream cheese, and eggs. 
• Also, do not overbake the cheesecake. The middle should still be jiggly. 
• For the cleanest pieces, I use a large knife dipped in hot water after each slice. 

Recipe variations and add-ins:

• Different crust: Sometimes I like to use a different cookie 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 even fruitier, I sometimes top it with cherries, raspberries, or blueberries. My favorite is blueberries.   

How to serve:

First, this dessert needs to be well chilled before it’s served. I like to top it with fresh berries, mandarin oranges, or lemon slices to complement and balance the dessert’s richness. Every single bite is so smooth and creamy that I always choose to serve it with homemade whipped cream since it complements it. 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 or blueberry sauce.  Adding a few spoonfuls of lemon curd or strawberry curd on top of the cheesecake slices instantly transforms it into a restaurant-worthy dessert. Another way to serve it is to cut it into small pieces and use it with this homemade fondue.

How to store leftovers:

• Refrigerate: Leftovers will stay fresh in an airtight container in the fridge for up to 3 days.   
• Freezing: To keep them longer, I cut them into slices, wrap them individually in plastic, then place 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

More lemon desserts to try: