Ricotta Cheesecake Recipe

Name: Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups graham cracker crumbs; 1 teaspoon grated lemon, rind of; 4 -6 tablespoons melted butter; 2 tablespoons granulated sugar; 3 cups ricotta cheese; ½ cup granulated sugar; 4 eggs, lightly beaten; 1 tablespoon cornstarch; 1 tablespoon freshly grated lemon, rind of; ¼ cup diced candied citron peel; 1 cup heavy cream; 1 tablespoon marsala (optional); ¼ cup toasted slivered almonds

Servings: persons

1 ½ cups graham cracker crumbs
1 teaspoon grated lemon, rind of
4 -6 tablespoons melted butter
2 tablespoons granulated sugar
3 cups ricotta cheese
½ cup granulated sugar
4 eggs, lightly beaten
1 tablespoon cornstarch
1 tablespoon freshly grated lemon, rind of
¼ cup diced candied citron peel
1 cup heavy cream
1 tablespoon marsala (optional)
¼ cup toasted slivered almonds

1
Place the graham cracker crumbs in a mixing bowl.
2
Add the lemon peel, melted butter and sugar.
3
Blend well.
4
Press the crumb mixture into the bottom and partly up the sides of a greased 8-inch springform pan and chill in freezer 10 minutes until set.
5
Preheat oven to 325 degrees F.
6
Drain the ricotta of liquid.
7
Place ricotta in a large bowl and beat in the sugar, eggs, cornstarch, lemon peel and candied citron.
8
Add the cream and Marsala and mix until smooth.
9
Pour mixture over crumb crust.
10
Bake for 75 to 90 minutes or until filling is firm.
11
Turn oven off.
12
Prop door open and allow cheesecake to cool at room temperature.
13
Chill and garnish with almonds before serving.

1718

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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 ½ cups graham cracker crumbs, 1 teaspoon grated lemon, rind of, 4 -6 tablespoons melted butter, 2 tablespoons granulated sugar, and more.

Yes, 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.

That's it — enjoy your meal!

Ricotta Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions