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 crushed vanilla wafers (about 45 wafers); 1/4 cup butter, melted; 1 teaspoon grated lemon zest; 2 packages (8 ounces each) cream cheese, softened; 2 cups half-and-half cream; 1 carton (15 ounces) ricotta cheese; 1-1/4 cups sugar; 1/4 cup cornstarch; 2 teaspoons vanilla extract; 1/3 cup lemon juice; 3 teaspoons grated lemon zest; 4 large eggs, lightly beaten; Fresh mint and lemon slices, optional

Servings: persons

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest
2 packages (8 ounces each) cream cheese, softened
2 cups half-and-half cream
1 carton (15 ounces) ricotta cheese
1-1/4 cups sugar
1/4 cup cornstarch
2 teaspoons vanilla extract
1/3 cup lemon juice
3 teaspoons grated lemon zest
4 large eggs, lightly beaten
Fresh mint and lemon slices, optional

1
In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325u00b0 for 12-14 minutes or until lightly browned. Cool.
2
In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and zest. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a
3
.
4
Bake at 325u00b0 for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with mint and lemon if desired.

1254

kcal

Calories

102

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.

How did you like this recipe?

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 crushed vanilla wafers (about 45 wafers), 1/4 cup butter, melted, 1 teaspoon grated lemon zest, 2 packages (8 ounces each) cream cheese, softened, 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

How did you like this recipe?

Frequently Asked Questions