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a rustic lemon ricotta cheesecake dusted with powdered sugar and topped with lemon zest curls, a slice on a plate beside lemon halves, wide horizontal composition, bright natural light, shallow depth of field, landscape orientation

Lemon Ricotta Cheesecake

This cheesecake features lemon and ricotta to create a refined, bright Italian cheesecake!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 4 tbsp butter melted
  • 16 oz cream cheese softened
  • 1.5 cups ricotta cheese
  • 3/4 cup sugar
  • 3 eggs
  • 2 lemons zested and juiced

Method
 

  1. Preheat the oven to 325 degrees F. Mix the graham cracker crumbs with the melted butter, then press the mixture firmly into a springform pan.
  2. Beat the cream cheese and ricotta together until smooth.
  3. Add the sugar and beat until creamy.
  4. Mix in the eggs one at a time, then the lemon zest and juice.
  5. Pour over the crust and smooth the top.
  6. Bake for 55 to 60 minutes until set, then cool and chill 4 hours before serving.

Notes

Drain the ricotta if it seems watery for a firmer set.