Lemon Ricotta Cheesecake Recipe

Name: Lemon Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups vanilla wafer crumbs (about 45 wafers); 1/4 cup butter or 1/4 cup margarine, melted; 1 teaspoon grated lemon, rind of; FILLING; 2 (8 ounce) packages cream cheese, softened; 1 (15 ounce) carton ricotta cheese; 1 1/4 cups sugar; 1/4 cup cornstarch; 4 eggs; 2 cups half-and-half cream; 1/3 cup lemon juice; 3 teaspoons grated lemons, rind of; 2 teaspoons vanilla

Servings: persons

1 1/2 cups vanilla wafer crumbs (about 45 wafers)
1/4 cup butter or 1/4 cup margarine, melted
1 teaspoon grated lemon, rind of
FILLING
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) carton ricotta cheese
1 1/4 cups sugar
1/4 cup cornstarch
4 eggs
2 cups half-and-half cream
1/3 cup lemon juice
3 teaspoons grated lemons, rind of
2 teaspoons vanilla

1
In a bowl, combine wafer crumbs, melted butter and lemon peel.
2
Press onto the bottom of a 9-inch springform pan.
3
Bake at 325 degrees for 12-14 minutes; cool.
4
For the filling: In a large mixing bowl, beat cream cheese and ricotta until smooth.
5
Combine sugar and cornstarch; add to cheese mixture, and beat well.
6
Add in eggs and half and half cream, beating on low speed, just until combined.
7
Pour mixture into crust.
8
Place the pan on a baking sheet.
9
Bake at 325 degrees for 70-80 minutes, or until center is almost set.
10
Cool on a wire rack for 10 minutes.
11
Carefully run a knife around edge of pan to loosen.
12
Cool 1 hour at room temperature.
13
Refrigerate overnight.
14
Remove the sides of pan.
15
Garnish with more lemon if desired.

1416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups vanilla wafer crumbs (about 45 wafers), 1/4 cup butter or 1/4 cup margarine, melted, 1 teaspoon grated lemon, rind of, FILLING, and more.

Yes, Lemon Ricotta Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ricotta Cheesecake

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