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    Home » Recipes » Recipes

    Lemon Ricotta Cheesecake is Perfect for Easter

    Published: Mar 24, 2021 · Modified: Feb 16, 2022 by Cara Kretz · This post may contain affiliate links · 9 Comments

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    Lemon Ricotta CheesecakeLemon Ricotta Cheesecake is perfect for Spring and your Easter Brunch, and is one of my most requested recipes.  It is refreshing and light, yet dense and creamy and yummy at the same time.  Grab a girlfriend and cup of coffee and gab away over this Lemon Ricotta Cheesecake.

    It is loaded with Italian whole-milk ricotta cheese, cream cheese and a dollop of sour cream to create a dense, yet light cake. The traditional graham cracker crust adds a bite of crunch and structure. What makes it scrumptious is the addition of fresh lemon juice and zest. The tangy lemon is balanced with the sweetened ricotta for a lip-smacking balance. Keep it simple with a dusting of powdered sugar and serve the homemade Lemon Ricotta Cheesecake with a strong Italian roast coffee.

    Lemon Ricotta Cheesecake is easy to make. The graham cracker crust is pre-baked in a springform pan.  The rest of the ingredient are mixed until smooth in a stand mixer, and then poured over the cooled crust. Bake for 90 minutes and let set in the fridge overnight.

    Lemon Ricotta Cheescake

    If you like this Cheesecake, check out our family Christmas favorite, a Cherry Chocolate Chip Cheesecake.

    Lemon Ricotta Cheescake
    Print Pin
    5 from 1 vote

    Lemon Ricotta Cheesecake

    Lemon Ricotta Cheesecake is perfect for Spring and your Easter Brunch. It is loaded with Italian whole-milk ricotta cheese, cream cheese and a dollop of sour cream to create a dense yet light cake. The traditional graham cracker crust add a bite of crunch and structure. What makes it scrumptious is the addition of fresh lemon juice and zest. The tangy lemon is balanced with the sweetened ricotta for a lip-smacking balance. Keep it simple with a dusting of powdered sugar and serve with a strong Italian roast coffee.  
    Course Dessert
    Cuisine Italian
    Prep Time 30 minutes
    Cook Time 1 hour 45 minutes
    Total Time 2 hours 15 minutes
    Servings 12 servings

    Ingredients

    CRUST

    • 1 ½ cups graham cracker crumbs
    • ¼ cup sugar
    • ¼ cup 4 tablespoons butter, melted

    FILLING

    • (2) 8 ounce packages (total 16 ounces) cream cheese, softened at room temperature
    • 1 cup sour cream
    • 16 ounces whole milk  ricotta cheese drained 2 hours up to overnight
    • 1 ¼ cups sugar
    • 3 tablespoons cornstarch
    • 1 tablespoon vanilla extract
    • 2 teaspoons lemon extract
    • ½ cup lemon juice freshly squeezed
    • 1 tablespoon grated lemon zest
    • 4 large eggs lightly beaten
    • 1 tablespoon powdered sugar
    • Fresh mint and lemon slices for garnish

    Instructions

    • Preheat oven to 325 degrees. Lightly grease the inside and bottom of a 9-inch springform pan. Place the springform pan on a baking sheet for easier handling and to catch any drips.
    • In a small bowl, combine graham cracker crumbs and sugar. Pour the melted butter over the top and mix with a spatula until well combined.  Press onto the bottom of the springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool for 15 minutes.
    • In the bowl of a stand mixer with the whisk attachment, whisk the cream cheese, sour cream, ricotta, sugar, cornstarch, vanilla and lemon extracts until smooth. Add the lemon juice and zest and stir to combine. Add the  beaten eggs, and whisk on low just until combined. Pour filling into the cooled crust.
    • Bake at 325° for 1 hour 30 minutes or until center is almost set. (It won’t “jiggle” when gently moved). Remove from oven and let the cake cool on a wire rack for at least 2 hours or longer. Cover the cake with a paper towel, and cover the paper towel and pan with plastic wrap. The paper towel will help absorb any moisture. Refrigerate overnight. The cheesecake will shrink as it cools.
    • Run a knife around the edge of the cake if needed, and unmold.  Dust the top of the cake with powdered sugar. Garnish with mint and lemon slices  if desired.
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    Reader Interactions

    Comments

    1. Jennifer

      November 26, 2020 at 7:38 am

      Could this work in a 10-10.5" springform?? Looking for a recipe like my family recipe but with ingredients I can get here in Europe. This looks very close!

      Reply
      • Cara Kretz

        November 26, 2020 at 10:56 am

        Yes you could do it in 10-10.5" springform pan. It will just be a little thinner but just as delicious. Enjoy!

        Reply
    2. Forrest Cataldo

      June 13, 2019 at 9:40 am

      5 stars
      Making this cheesecake for the third time in a few months - everyone LOVES IT!!!!!!

      Reply
      • Cara Kretz

        June 13, 2019 at 10:08 am

        Forrest, I am thrilled you tried it. Thank you for the wonderful comment!

        Reply
    3. Danielle

      October 29, 2018 at 12:03 pm

      Could you please verify - is it one cup total sour cream for this recipe, or two cups total (i.e., one cup plus 8 ounces)? I’m confused over how it is written. Thanks!

      Reply
      • Cara Kretz

        October 29, 2018 at 12:22 pm

        Danielle, Thanks for your question. It should be 1 cup. The formatting was messed up. The 8 ounces should have been in parens meaning 1 cup = 8 ounces. I have updated the online recipe. Hope you enjoy the cake!
        Best,
        Cara

        Reply
        • Renee

          April 07, 2019 at 11:08 pm

          Can I also ask about the 2 8 ounce packages cream cheese - is this 2 x 8 ounces = 16 ounces total?

          Reply
          • Cara Kretz

            April 08, 2019 at 6:50 am

            Thanks for the question Renee! You are correct. It is two 8-ounce packages of cream cheese, a total of 16 ounces. I will update the recipe to be more specific. I hope you enjoy it!

            Reply
        • Jennifer

          April 21, 2020 at 12:14 pm

          Could you also please clarify the amount of butter needed for the crust? 1/4 cup PLUS 4 more tablespoons? Thank you!

          Reply

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    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

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