Best Lemon Ricotta Cheesecake Recipe

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You just cannot beat the flavor of this unique cake with the lightness of lemon and ricotta cheese and a crunchy graham cracker crunch.

Here's What You Need

To make Lemon Ricotta Cheesecake, you will need: For the crust:  -Melted unsalted butter -Graham cracker crumbs -Salt For the cheesecake: -Full-fat cream cheese -Fresh ricotta cheese -White granulated sugar -Lemon zest -Fresh squeezed lemon juice -Large eggs -Kosher salt For garnish: -Whipped cream -Lemon curd -Candied lemon slices or peel

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First, mix the melted butter and graham cracker crumbs until it feels like wet sand. Then, put it into the bottom of a springform pan lined with parchment paper and press it down with your fingers or a measuring cup. 


Make a 1.5-inch rim around the sides and then bake at 350 degrees F for 10 minutes. After the crust is done, take it out to cool and turn the heat down to 225 degrees F. Next, beat the lemon extract, zest, juice, sugar, ricotta, cream cheese, and salt in a large bowl with a hand mixer. 

Step 3

Scrape the sides and bottom of the bowl and then add the eggs. Mix until it is smooth and pour it into the prepared pan. Tap pan lightly on the counter to remove air and then place it on a baking sheet. 

Step 4

Bake for about three hours or until the cheesecake is firm around the edges with a wobbly center. Let it cool for an hour before chilling for at least 12 hours. Then, run a thin knife around the sides of the pan and place it on a wide can to lift it up a few inches off the counter. 

Step 5

Take off the ring and put the cake on a flat surface to loosen the bottom with a spatula. Place it on a plate and top it with whipped cream roses and lemon curd. Slice with a large knife dipped in hot water after each slice and serve with some lemon candies or peels on the side.

Servings & Calories







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For a delicious treat everyone will love, try this easy recipe for Lemon Ricotta Cheesecake. It is a homemade dessert like no other.