Lemon Ricotta Cheesecake

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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

  1. Prepare a 25cm/10inch Springform Pan by lining it with baking paper and greasing the edges.
  2. Preheat your oven to 180°C/350°F.
  3. Crush the biscuits until they are very fine crumbs. Using a food processor will make this step easier.
  4. 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.
  5. Bake for about 10 mins, then remove from the oven

Lemon Ricotta Cheesecake Cream

  1. Reduce the oven temperature to 150°C/300°F.
  2. 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.
  3. While continuing to beat, add the eggs one at a time until they’re fully mixed in.
  4. Pour the cheesecake batter evenly over the baked biscuit crust.
  5. 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.
  6. Place the tray in the oven and bake for 50 minutes to 1 hour, or until the middle of the cheesecake is set.
  7. 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.
  8. Serve the cheesecake with fresh berries.

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Elevate your dessert game with the luxurious creaminess of our Lemon Ricotta Cheesecake, a delightful twist on the classic cheesecake. Picture a velvety smooth cheesecake filling enriched with the delicate flavor of ricotta cheese and infused with the bright zest of fresh lemons. Each bite is a perfect harmony of tangy citrus and rich creaminess, with a buttery graham cracker crust providing the perfect base. Whether enjoyed as a refreshing dessert on a warm day or as a decadent treat for a special occasion, our Lemon Ricotta Cheesecake is sure to impress with its unique flavor and luxurious texture.