🍋🍰 Italian Lemon Ricotta Cheesecake
Serves: 8–10
Prep Time: 20 min
Bake Time: 1 hour
Chill Time: 4+ hours (overnight preferred)
Total Time: ~5–6 hours (including cooling)
🧂 Ingredients:
For the Cheesecake:
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2 lbs (about 900g) whole milk ricotta cheese
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¾ cup granulated sugar
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4 large eggs
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1 tsp vanilla extract
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Zest of 2 lemons
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¼ cup fresh lemon juice
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¼ cup all-purpose flour
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Pinch of salt
Optional (for crust, if using):
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1¼ cups crushed graham crackers or biscotti
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¼ cup melted butter
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2 tbsp sugar
🍳 Instructions:
1. Preheat Oven:
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Preheat to 325°F (165°C).
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Grease a 9-inch springform pan (line the bottom with parchment for easier removal).
2. (Optional) Make the Crust:
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Mix crushed graham crackers or biscotti with melted butter and sugar.
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Press into bottom of pan. Bake for 8–10 minutes, then cool slightly.
3. Prepare the Ricotta Filling:
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In a large bowl, beat ricotta with sugar until smooth and creamy (use hand mixer or food processor).
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Add eggs one at a time, mixing well after each.
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Stir in vanilla, lemon zest, and lemon juice.
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Gently fold in flour and salt until just combined.
4. Bake:
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Pour filling into pan (on top of crust if using).
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Smooth the top with a spatula.
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Bake for 55–65 minutes, or until the center is set but still slightly jiggly.
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Turn off oven, crack door, and let cheesecake rest for 30 minutes inside.
5. Cool & Chill:
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Remove from oven and cool completely at room temperature.
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Cover and refrigerate for at least 4 hours or overnight for best texture.
🍽️ To Serve:
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Dust with powdered sugar
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Garnish with lemon slices, fresh berries, or a dollop of whipped cream
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Serve chilled
🔁 Tips & Variations:
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For extra creaminess, replace ½ cup ricotta with mascarpone cheese.
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Make it crustless — just grease the pan and bake directly for a traditional Italian version.
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No cracks tip: Don’t overbeat the eggs, and allow gradual cooling.
Would you like a gluten-free, mini cheesecake, or orange-flavored variation? Just ask!
