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Slice of lemon ricotta cheesecake garnished with lemon and mint on a rustic background.

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Servings: 4
Course: Appetizer, Breakfast, Dessert
Cuisine: Italian-inspired
Calories: 320
Ingredients Method

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

Method
 

  1. Preheat oven to 325°F (160°C). Grease a small springform pan or 6-inch baking dish.
  2. Make the crust: Mix crushed crackers, butter, and sugar. Press into the bottom of the pan. Bake for 8 minutes. Let cool.
  3. 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.
  4. Pour the filling over the cooled crust and smooth the top.
  5. Bake for 35–40 minutes, or until the center is just set.
  6. Let it cool completely, then chill in the fridge for at least 2 hours.
  7. Serve cold, with lemon slices or berries if desired.