Lemon Ricotta Cheesecake Recipe
This Lemon Ricotta Cheesecake is light, creamy, and full of fresh citrus flavor. Made with ricotta, cream cheese, and a touch of lemon zest, it's the perfect dessert for a small gathering. Easy to prepare and refreshingly simple, this cheesecake serves four and is great for spring or summer.
Ingredients
For the crust:
- 1 cup crushed graham crackers or digestive biscuits
- 3 tbsp melted butter
- 1 tbsp sugar
For the filling:
- 1 cup whole milk ricotta cheese
- 4 oz cream cheese softened
- 1/4 cup sugar
- 1 large egg
- 1 tbsp all-purpose flour
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease a small springform pan or 6-inch baking dish.
- Make the crust: Mix crushed crackers, butter, and sugar. Press into the bottom of the pan. Bake for 8 minutes. Let cool.
- Prepare the filling: In a bowl, blend ricotta and cream cheese until smooth. Add sugar, egg, flour, lemon zest, lemon juice, and vanilla. Mix well.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 35–40 minutes, or until the center is just set.
- Let it cool completely, then chill in the fridge for at least 2 hours.
- Serve cold, with lemon slices or berries if desired.