This Ricotta Cheesecake with Lemon and Biscuit Base is super creamy, fluffy, and bursting with delicious flavors. It’s the ideal dessert to end a meal or savor during your afternoon tea!
WHY WE LOVE THIS RECIPE
Cheesecakes might not be my usual choice, but there’s something about this one that’s utterly irresistible, leaving you yearning for seconds! The smooth, airy texture of this cheesecake, achieved through the blend of cream cheese and ricotta is simply divine.
This Ricotta Cheesecake with a Biscuit Base is a timeless classic. It’s the kind of recipe you can rely on time and time again, always eliciting smiles. Similar to the delightful Lemon Ricotta Cake, this cheesecake strikes the perfect harmony between sweet and tangy, with a delightful crunch courtesy of the biscuit base.
INGREDIENTS
For the crust:
- Biscuits: I opted for Digestive Biscuits, as Graham Crackers, you can use any similar biscuit like Digestives, Shortbread Biscuits, or graham crackers.
Melted Unsalted Butter: mixed with the crushed biscuits to form the base.
For the lemon ricotta filling:
- Ricotta Cheese: the star ingredient, lending a lighter texture to the cheesecake.
- Cream Cheese: the classic component for baked cheesecakes.
- Vanilla Extract (optional): for an extra boost of flavor.
- Lemon Juice and Zest: providing just the right amount of tang and citrusy goodness. Don’t skimp on the lemon zest; it really enhances the flavors of the cheesecake!
RECIPE FAQS
Can this Cheesecake be made Gluten-Free?
- Yes, indeed! The filling itself doesn’t contain any gluten-containing ingredients, and you can easily swap out the biscuits in the crust for your favorite gluten-free variety.
How do you know when a baked Cheesecake is done?
- A good indicator of doneness is when the center of the cheesecake is set and doesn’t jiggle much when you gently shake the pan. If there’s still a bit of movement, it may need a bit more time in the oven.
How to store this Cake
- To maintain its freshness, always store this Baked Cheesecake in the refrigerator and ensure it’s covered to prevent any absorption of other odors. It’s best enjoyed within 3 days.
Can Cheesecakes be frozen?
- While I typically prefer the freshness of a just-made Cheesecake, it is possible to freeze it. Ensure the cheesecake is completely cooled before wrapping it first in plastic wrap and then in aluminum foil, or store it in a large, airtight, freezer-friendly container.
Love cheesecakes? Be sure to check out these other delicious cheesecake recipes!
Lemon Ricotta Cheesecake
This Ricotta Cheesecake with Lemon and Biscuit Base is super creamy, fluffy, and bursting with delicious flavors. It’s the ideal dessert to end a meal or savor during your afternoon tea!
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling Time: 2hours
Total Time: 3 hours 20 minutes
Servings: 12 people
Ingredients
Biscuit Base
- 200 grams (7 oz) Digestive or Shortbread Biscuits, crushed – around 20 biscuits
- 120 grams (1/2 cup) Unsalted Butter
Lemon Ricotta Cheesecake Cream
- 400 grams (1 1/2 cup) Smooth Ricotta Cheese – at room temperature
- 350 grams (1 1/3 cups) of Cream Cheese – at room temperature
- 100 grams (1/2 cup) Caster Sugar – or fine white sugar
- 1 Lemon – Juice + Zest – around 45 ml / 3 tbsp of juice
- 4 Eggs – at room temperature
- 1 1/2 tsp Vanilla Extract
Instructions
Biscuit Base
- Prepare a 25cm/10inch Springform Pan by lining it with baking paper and greasing the edges.
- Preheat your oven to 180°C/350°F.
- Crush the biscuits until they are very fine crumbs. Using a food processor will make this step easier.
- Melt the butter and pour it evenly over the biscuit crumbs. Press the crumbs firmly into the bottom of the pan using the bottom of a cup or an offset spatula.
- Bake for about 10 mins, then remove from the oven
Lemon Ricotta Cheesecake Cream
- Reduce the oven temperature to 150°C/300°F.
- Using a hand or stand mixer, blend the ricotta and cream cheese until they’re smooth. Mix in the caster sugar. Then, add the lemon zest, lemon juice, and vanilla extract, and stir until everything is mixed together.
- While continuing to beat, add the eggs one at a time until they’re fully mixed in.
- Pour the cheesecake batter evenly over the baked biscuit crust.
- Wrap the outside of the springform pan with two layers of aluminum foil. Put the pan in a large roasting tray. Carefully pour boiling water into the tray around the springform pan, filling it to about halfway up the side of the cheesecake.
- Place the tray in the oven and bake for 50 minutes to 1 hour, or until the middle of the cheesecake is set.
- Take the cheesecake out of the oven and let it cool in the tray with the water until it’s completely cool. Then, transfer it to the fridge and let it set for at least 1 hour.
- Serve the cheesecake with fresh berries.
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