Lemon Ricotta Cheesecake

This Lemon Ricotta Cheesecake is a velvety, citrus-infused dessert that blends creamy ricotta and tangy cream cheese with a buttery graham cracker crust. Its delicate lemon flavor and light texture make it an ideal treat for spring and summer gatherings. Baked in a water bath for a silky finish and topped with optional whipped cream, it’s a showstopping yet approachable dessert that’s sure to impress.

Why You Will Love This Recipe

Rich, creamy, and bursting with bright lemon flavor, this Lemon Ricotta Cheesecake brings a touch of elegance and a lot of deliciousness to your table. The combination of smooth cream cheese and airy ricotta creates a velvety texture that’s lighter than traditional cheesecakes. With a buttery graham cracker crust and a zesty citrus twist, it’s perfect for spring, summer, or any occasion where a refreshing dessert is in order.

Lemon Ricotta Cheesecake

There’s something incredibly comforting about a cheesecake. It’s the kind of dessert that feels like a warm hug in food form. But when you elevate it with fresh lemon and ricotta, it becomes a slice of sunshine on a plate.

Lemon Ricotta Cheesecake is one of those desserts that feels indulgent yet not overly heavy. The ricotta lightens up the dense cream cheese base, giving you a dessert that’s luscious but not cloying.

The flavor profile here is simple and stunning. You’ve got the natural tartness of fresh lemon juice, the fragrant oils from lemon zest, and the subtle vanilla notes wrapping around that rich dairy base.

Texturally, this cake is a masterpiece. The graham cracker crust has a delightful crunch that contrasts beautifully with the silky smooth filling. And let’s not forget that gentle citrus aroma wafting through the air as it bakes—pure bliss.

We’ve made a few little tweaks from the classic version to boost the flavor and give it that extra wow factor. A touch more lemon, a little less sugar, and a new layering of ingredients ensures a bright yet balanced bite every time.

Baking a cheesecake can sometimes feel intimidating, but with this easy-to-follow method, you’ll find it more approachable than you imagined. We’ve simplified the water bath process, reinforced the crust for stability, and adjusted the baking time to avoid cracking.

This recipe also embraces a chilled resting time that allows flavors to mingle and deepen. It’s a perfect make-ahead dessert. Just assemble, bake, chill overnight—and you’re ready to impress.

Best of all, this cheesecake is versatile. Serve it plain, or jazz it up with fresh berries, a dusting of powdered sugar, or even a drizzle of lemon glaze. You really can’t go wrong.

Great for spring brunches, Easter gatherings, Mother’s Day treats, or even as a light dessert after a hearty dinner, this cheesecake is your citrusy ace-in-the-hole.

If you’re looking for a dessert that feels special without being overly complicated, this Lemon Ricotta Cheesecake fits the bill. It’s approachable baking with gourmet results.

Plus, there’s just something about lemon desserts—they’re like edible optimism. Every bite of this cheesecake is a little reminder to savor the sweet and the tangy moments in life.

Cheesecakes store beautifully in the fridge, and this one is no different. You can even freeze it if you’re looking to prep ahead for a party or gathering.

And while whipped cream is optional, I highly recommend it. That soft, pillowy topping is a nice contrast to the dense and creamy interior.

Ready to make a dessert that’s fresh, fabulous, and full of sunshine? Let’s get into it.

Servings: 12 slices

Time:

• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Resting in Oven: 45 minutes
• Chill Time: At least 6 hours or overnight
• Total Time: 8.5 hours (includes chill time)

Ingredients

For the Crust:

• 1/3 cup white sugar
• 2 cups crushed graham crackers (about 16 squares)
• 1/4 tsp sea salt
• 7 tbsp melted unsalted butter

For the Cheesecake Filling:

• 24 oz full-fat cream cheese, softened
• 1 cup whole milk ricotta, room temperature
• 1 1/4 cups granulated sugar
• 2 tsp vanilla extract
• 3 large eggs, room temperature
• 2 egg yolks, room temperature
• 2 tbsp all-purpose flour
• 3/4 cup fresh lemon juice
• 2 tsp finely grated lemon zest
• Whipped cream, optional for serving

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and salt. Stir in melted butter until fully combined. Press the mixture firmly into the bottom of the springform pan. Set aside.
3. Make the filling: In a large bowl or stand mixer, beat the softened cream cheese and ricotta until very smooth. Scrape down sides as needed.
4. Add sugar and vanilla. Beat again until incorporated.
5. Add eggs and yolks one at a time, mixing well between additions.
6. Sprinkle in flour and gently mix just until absorbed.
7. Stir in lemon juice and zest until just blended. Do not overmix.
8. Pour filling over the prepared crust. Smooth the top with a spatula.
9. Wrap the bottom of the springform pan in multiple layers of foil.
10. Place the pan into a larger roasting pan. Slowly pour very hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
11. Carefully transfer to the oven. Bake for 1 hour 20 minutes. Turn off oven and let it sit inside for 45 minutes (don’t open the door).
12. Remove cheesecake from oven, run a knife around the edge, and cool for 15 minutes. Cover with plastic wrap and chill at least 6 hours or overnight.
13. Before serving, top with whipped cream if desired. Slice and enjoy!

Tips

• Make sure all dairy ingredients are room temperature to ensure smooth blending.
• Don’t skip the foil and water bath—this keeps the texture velvety and prevents cracks.
• Chill thoroughly for the best structure and flavor.
• You can make this cheesecake 2–3 days in advance.
• Use a microplane for finely grated zest without bitterness.