5 from 15 votes
Lemon Ricotta Cheesecake
Lemon Ricotta Cheesecake is creamy and absolutely delicious with a refreshing flavor of lemon blended with the mild sweetness of ricotta cheese.
Prep Time
30 mins
Cook Time
3 hrs
Additional Time
12 hrs
Total Time
3 hrs 30 mins
Servings:
10
servings
Calories:
615 kcal
Course:
Dessert
Cuisine:
Italian, American
Ingredients
Graham cracker crust:
- 2 cups graham cracker crumbs
- 2 tablespoons butter melted, unsalted
- Pinch salt
Cheesecake:
- 24 ounces full-fat cream cheese room temperature
- 24 ounces ricotta cheese strained if watery and at room temperature, fresh
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest freshly grated
- 1/2 teaspoon lemon extract
- 1/4 teaspoon kosher salt
- 8 egg room temperature, large
To serve:
- lemon curd
- Whipped Cream
- candied lemon peel or candied lemon slices
Instructions
- Wrap the bottom and up the sides of a 9-inch springform pan with foil, and lightly grease the pan.
Cup of Yum
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.
Nutrition Information
Calories
615kcal
(31%)
Carbohydrates
49g
(16%)
Protein
17g
(34%)
Fat
40g
(62%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.1g
(5%)
Cholesterol
240mg
(80%)
Sodium
508mg
(21%)
Potassium
245mg
(5%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
1477IU
(30%)
Vitamin C
2mg
(2%)
Calcium
242mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 615
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 49g | 16% |
| Protein | 17g | 34% |
| Fat | 40g | 62% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 240mg | 80% |
| Sodium | 508mg | 21% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 1477IU | 30% |
| Vitamin C | 2mg | 2% |
| Calcium | 242mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.