Lemon Ricotta Cheesecake Recipe – Taste Just Home

As I ponder over this delightful treat, I can’t help but think about the perfect dishes that accompany a lemon ricotta cheesecake. Imagine a warm summer evening, the sun setting gently, and a soft breeze fluttering around. A slice of lemon ricotta cheesecake sits on your plate, and maybe next to it is a fresh berry compote, vibrant red and bursting with flavor. That combination sets the stage for something truly special.

But why lemon ricotta cheesecake? Let’s dive in.

What is Lemon Ricotta Cheesecake?

Lemon ricotta cheesecake is both a dessert and a culinary experience. Rich and creamy, it incorporates the light, fresh notes from ricotta cheese and zesty lemon, which provides a bright contrast to the sweetness. It’s not just a simple cheesecake; it’s a versatile blend of textures and flavors that captures the essence of Italian baking.

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The Ingredients

Before we jump into the kitchen, let’s talk about what you will need. For this cheesecake, we use:

For the Cheesecake Filling:

• 24 ounces fresh ricotta cheese (3 cups; 680 g), well-drained
  
• 1/2 teaspoon lemon extract (if you want a fragrant boost)
  
• 7 large eggs (355 g), room temperature
  
• 24 ounces full-fat cream cheese (3 cups; 680 g), softened
  
• 10 ounces granulated sugar (1 1/2 cups; 280 g)
  
• 1 teaspoon pure vanilla extract (for a touch of warmth)
  
• 1/4 teaspoon Diamond Crystal kosher salt (1 g)
  
• 1/2 teaspoon almond extract (for a whisper of nuttiness)
  
• 1 tablespoon freshly grated lemon zest (5 g)
  
• 1 ounce freshly squeezed lemon juice (2 tablespoons; 30 g)
  

For the Crust:

• 1 ounce unsalted butter, melted (2 tablespoons; 30 g)
  
• 9 ounces finely crushed cookies (gingerbread or graham crackers; about 2 cups; 250 g)
  
• A small pinch of sea salt
  

This list brings together ingredients that harmonize wonderfully. If you’re like me, you probably have most of these in your pantry already.

How to Make Lemon Ricotta Cheesecake

I can promise you this: making lemon ricotta cheesecake is a straightforward process that will reward you tenfold. Stick with me as I break it down into digestible steps.

Step-by-Step Directions

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). Get a 9-inch springform pan to work your magic.

• In a bowl, combine the finely crushed cookies, melted butter, and a pinch of salt.
  
• Mix until the crumbs are coated, and then press this mixture firmly at the bottom of your springform pan.
  
• Pop this crust in the oven for about 8-10 minutes. It should be lightly golden and smelling heavenly.
  

Step 2: Beat the Cream Cheese

While the crust is cooling, let’s focus on the filling.

• In a very large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and free from lumps.
  
• Add in the sugar gradually, mixing well to ensure it blends nicely.
  

Step 3: Incorporate Ricotta

Time to add the main star—ricotta cheese!

• Gradually mix in the ricotta. Beat until combined, ensuring there are no large lumps.
  
• Feel free to scrape the sides of your bowl to incorporate everything evenly.
  

Step 4: Mix in Eggs and Extracts

With our cream cheese and ricotta mixture nice and smooth, it’s time to add the eggs.

• Add the eggs one at a time, mixing on low speed after each addition to keep the mixture fluffy.
  
• Then add the vanilla, lemon extract, almond extract, lemon zest, and lemon juice. Give it a good mix until all the flavors are incorporated.
  

Step 5: Pour Filling into Crust

It’s time to bring it all together!

• After your crust has cooled slightly, pour the cheesecake filling over the crust in an even layer.
  
• Use a spatula to smooth the top if needed; it doesn’t have to be perfect!
  

Step 6: Bake to Perfection

Carefully place your cheesecake in the oven.

• Bake for about 60-70 minutes, or until the edges are set, and the center has a slight jiggle.
  
• Once baked, turn off the oven and crack the door open. Let the cheesecake cool gradually in the oven. This step helps prevent cracking.
  

Step 7: Chill and Serve

After about an hour in the oven, move the cheesecake to the fridge.

• Let it chill for at least 4 hours, ideally overnight.
  
• When it’s ready, use a sharp knife to gently slice around the edges before removing the springform pan.
  

Notes

Here are some tips to ensure your lemon ricotta cheesecake turns out perfectly:

• Room Temperature Eggs: Using eggs at room temperature helps create a smoother batter.
  
• Quality Ingredients: Don’t skimp on the ricotta or cream cheese. Higher quality makes a difference in flavor.
  
• Chill Overnight: If you can, chill the cheesecake overnight for the best texture.
  
• Don’t Overmix: Avoid overly mixing after adding the eggs to prevent excess air, which can lead to cracks.
  
• Water Bath: For an extra measure, you can bake the cheesecake in a water bath to ensure even cooking.
  

Storage Tips

Your lemon ricotta cheesecake can be stored in an airtight container in the fridge for about 5-7 days. If you have leftovers (and I hope you do!), it makes a fantastic breakfast treat or afternoon snack. You can also freeze it for up to three months. Just remember to wrap it well to avoid freezer burn.

Nutrition Information

Per slice (1/12th of the cheesecake):

Serving Suggestions

Here are my top picks for serving your cheesecake:

• Fresh Berries: Top your cheesecake with strawberries, blueberries, or raspberries for an explosion of color and flavor. The tartness complements the rich cheesecake beautifully.
  
• Mint Leaves: A sprinkle of fresh mint leaves offers a refreshing contrast. Just a couple of leaves on top can elevate your dessert.
  
• Whipped Cream: Nothing beats a dollop of freshly whipped cream. It adds a lovely lightness that offsets the density of the cheesecake.
  
• Chocolate Drizzle: For those of us who can’t resist chocolate, a drizzle of dark chocolate on top adds an unexpected flair.
  
• Lemon Curd: Serve with a side of lemon curd for an extra punch of lemon flavor. It’s a delightful pairing that adds depth.
  

What Other Substitute Can I Use in Lemon Ricotta Cheesecake Recipe?

If you find yourself missing a key ingredient, don’t fret! Here are some substitutes:

• Greek Yogurt: Use Greek yogurt instead of ricotta for a tangier flavor and healthy protein boost.
  
• Mascarpone Cheese: Substituting mascarpone for cream cheese gives a rich, creamy texture and a wonderful taste.
  
• Coconut Cream: For a dairy-free option, coconut cream can replace cream cheese, adding a unique coconut flavor.
  
• Honey: Replace granulated sugar with honey for a natural sweetener. Just decrease the liquid slightly, as honey adds moisture.
  
• Lemon Zest: In case you’re out of fresh lemon, bottled lemon juice can substitute, but add cautiously to prevent over-acidity.
  

Frequently Asked Questions

Conclusion

From its creamy texture to its zesty flavor, lemon ricotta cheesecake is sure to become a cherished staple in your dessert repertoire. I shared not only the steps but also my enthusiasm for this treat throughout the process. Whether you’re sharing it with friends at a gathering or savoring a piece by yourself, this cheesecake is bound to impress.

Trust me, as a food enthusiast and someone who has made this many times, following this recipe ensures you’ll have a luscious dessert that’s as enjoyable to create as it is to eat. Now it’s your turn to bring this slice of joy into your kitchen!

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