Lemon-Ricotta Cheesecake Recipe

Name: Lemon-Ricotta Cheesecake Recipe
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 12
Ingredients: For the Graham Cracker Crust:; 9 ounces fine cookie crumbs, store-bought or homemade, such as gingerbread, gingersnaps, or graham crackers, see note (about 2 cups; 250g); 1 ounce unsalted butter, melted (about 2 tablespoons; 30g); Pinch of salt; For the Cheesecake:; 24 ounces full-fat cream cheese, such as Philadelphia, brought to about 70°F/21°C (about 3 cups; 680g); 24 ounces fresh ricotta, strained if watery, brought to about 70°F/21°C, see note (about 3 cups; 680g); 10 ounces plain or toasted sugar (about 1 1/2 cups; 280g); 1 ounce freshly squeezed lemon juice (about 2 tablespoons; 30g); 1 tablespoon freshly grated lemon zest, not packed (about 5g); 1/2 teaspoon lemon oil or lemon extract; 1/2 teaspoon orange flower water; 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 8 large eggs (about 14 ounces; 395g); To Serve:; Candied lemon peel, blueberry jam, or other accompaniments, such as 1 recipe (about 1/2 cup) complementary Fruit Syrup or jelly, for saucing the fruit, optional

Prep 10m

Cook 3h 30m

Total 3h 40m

This lemon-ricotta cheesecake recipe is a delightful and rich dessert option. Cream cheese, fresh ricotta, lemon juice and zest, and other savory ingredients create a velvety smooth filling. Baked in a buttery crust and topped with candied lemon peel, it's a gourmet dish that's truly unforgettable.

Cream Cheese

Dessert

Ricotta

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Ingredients

(Servings: 12)

9 ounces fine cookie crumbs, store-bought or homemade, such as gingerbread, gingersnaps, or graham crackers, see note (about 2 cups; 250g)

1 ounce unsalted butter, melted (about 2 tablespoons; 30g)

24 ounces full-fat cream cheese, such as Philadelphia, brought to about 70°F/21°C (about 3 cups; 680g)

24 ounces fresh ricotta, strained if watery, brought to about 70°F/21°C, see note (about 3 cups; 680g)

10 ounces plain or toasted sugar (about 1 1/2 cups; 280g)

1 ounce freshly squeezed lemon juice (about 2 tablespoons; 30g)

1 tablespoon freshly grated lemon zest, not packed (about 5g)

1/2 teaspoon lemon oil or lemon extract

1/2 teaspoon orange flower water

1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

8 large eggs (about 14 ounces; 395g)

Candied lemon peel, blueberry jam, or other accompaniments, such as 1 recipe (about 1/2 cup) complementary Fruit Syrup or jelly, for saucing the fruit, optional

Nutrition Facts

Calories

1,415kcal

70%
Fat

91g

4%
Saturated Fat

50g

2%
Carbohydrates

96g

4%
Fiber

1g

0%
Sugar

75g

3%
Protein

54g

2%
Cholesterol

373mg

18%
Sodium

1,027mg

51%

Percent Daily Values are based on a 2,000 calorie diet.

Lemon-Ricotta Cheesecake Recipe

Ingredients

For The Graham Cracker Crust

For The Cheesecake

To Serve

Steps

Nutrition Facts

Lemon-Ricotta Cheesecake Recipe

Ingredients

For The Graham Cracker Crust

For The Cheesecake

To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts