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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.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 45 minutes
Servings 12

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
 

  • Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  • 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.
  • 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.
  • Add sugar and vanilla. Beat again until incorporated.
  • Add eggs and yolks one at a time, mixing well between additions.
  • Sprinkle in flour and gently mix just until absorbed.
  • Stir in lemon juice and zest until just blended. Do not overmix.
  • Pour filling over the prepared crust. Smooth the top with a spatula.
  • Wrap the bottom of the springform pan in multiple layers of foil.
  • 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.
  • 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).
  • 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.
  • Before serving, top with whipped cream if desired. Slice and enjoy!

Notes

  • 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.