Best 6 Lemon Ricotta Cheesecake Recipes

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Indulge in the symphony of flavors found in our delectable lemon ricotta cheesecake collection. This curated selection offers a variety of recipes that cater to every palate, from classic to unique flavor combinations. Embark on a culinary journey with our rich and creamy lemon ricotta cheesecake, featuring a zesty lemon filling nestled atop a buttery graham cracker crust. Alternatively, experience the delightful fusion of lemon and blueberry in our lemon blueberry swirl cheesecake, where tangy blueberries dance harmoniously with a smooth lemon filling. For a touch of elegance, our raspberry lemon ricotta cheesecake showcases a vibrant raspberry sauce that beautifully complements the citrusy filling. And for those who prefer a gluten-free option, our almond flour lemon ricotta cheesecake offers a delectable alternative with its nutty crust and light, airy texture. No matter your preference, each of these lemon ricotta cheesecake recipes promises an unforgettable taste experience that will leave you craving more.

Here are our top 6 tried and tested recipes!

LEMON RICOTTA CHEESECAKE



Lemon Ricotta Cheesecake image

I'm an avid recipe collector and can't recall where I found this one. I do know its delicate flavor is well received whenever I make it for a special occasion.

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 14 servings.

Number Of Ingredients 14

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup butter, melted
1 teaspoon grated lemon zest
FILLING:
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

Steps:

  • In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool., 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 baking sheet., Bake at 325° 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.

Nutrition Facts : Calories 332 calories, Fat 19g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 192mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 8g protein.

LEMON RICOTTA CHEESECAKE SQUARES



Lemon Ricotta Cheesecake Squares image

My family loves this dessert. The ricotta cheese layer sinks down in the cheesecake, creating a luscious, dense cake that's just bursting with lemon flavor.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16-20 servings.

Number Of Ingredients 11

3 large eggs, lightly beaten
2 cartons (15 ounces each) ricotta cheese
3/4 cup sugar
2 teaspoons grated lemon zest
CAKE:
1 package lemon cake mix (regular size)
1 cup water
1/3 cup vegetable oil
1/4 cup lemon juice
3 large eggs
2 teaspoons confectioners' sugar

Steps:

  • In a large bowl, combine the eggs, ricotta cheese, sugar and lemon zest; set aside. , In a large bowl, combine the cake mix, water, oil, lemon juice and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter. , Bake at 350° for 60-65 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate overnight. Dust with confectioners' sugar; cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 221 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 209mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON RICOTTA CHEESECAKE



Lemon Ricotta Cheesecake image

Looking for a delicious dessert recipe? Then check out this citrusy cheesecake baked using Progresso® Plain Bread Crumbs - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 16

Number Of Ingredients 12

1 cup Progresso™ Plain Bread Crumbs
1/2 cup slivered almonds
1/3 cup sugar
6 tablespoons butter, melted
2 (8-oz.) pkg. cream cheese, softened
1 1/4 cups sugar
2 to 3 tablespoons grated lemon peel (1 large)
2 tablespoons fresh lemon juice
1 (15-oz.) container whole-milk ricotta cheese
3 eggs
1/2 cup whipping cream
16 candied lemon slices

Steps:

  • Heat oven to 350°F. In food processor bowl with metal blade, combine bread crumbs, almonds and 1/3 cup sugar; pulse until almonds are finely ground. Add butter; pulse until well mixed. Press crumb mixture in bottom and 2 inches up sides of ungreased 9-inch springform pan.
  • Bake at 350°F. for 10 to 15 minutes or until crust is light golden brown around edges. Remove crust from oven; place on wire rack. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
  • Reduce oven temperature to 325°F. Beat cream cheese in large bowl on medium speed until fluffy. Add 1 1/4 cups sugar; beat until very soft and creamy. Add lemon peel and lemon juice; mix well. Beat in ricotta cheese. Add eggs one at a time, beating just until combined and scraping down sides of bowl after each addition. Pour into crust-lined pan.
  • Bake at 325°F. for 1 hour 10 minutes to 1 hour 20 minutes or until sides of cheesecake are set and puffed but center still moves slightly when pan is tapped. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours or overnight before serving.
  • Just before serving, whip cream in medium bowl until soft peaks form. Spoon 16 mounds of whipped cream evenly around edge of cheesecake. Top each with candied lemon slice. To serve, remove sides of pan. Cut cheesecake into wedges.

Nutrition Facts : Calories 360, Carbohydrate 31 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 24 g

RICOTTA AND LEMON CHEESECAKE



Ricotta and lemon cheesecake image

What can't you make in the Philips Airfryer?! You CAN make a delicious, baked cheesecake in just 35 minutes. This Italian-style lemon cheesecake is made with ricotta for a creamy texture that can't be beat.

Provided by Philips Canada

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 35m

Yield 10

Number Of Ingredients 6

1 (organic) lemon
1 (475 gram) tub ricotta
¾ cup white sugar
2 teaspoons vanilla extract
3 each eggs
3 tablespoons corn starch

Steps:

  • Heat the Philips Airfryer to 160C.
  • Zest and juice the lemon. In a bowl, combine the ricotta, sugar, vanilla essence, 1 tbsp lemon juice and the lemon zest. Stir the ingredients until they are well combined and form a homogenous consistency.
  • Add the eggs one at a time and stir well. Add the corn starch and mix well. Pour the mixture into the oven dish.
  • Place the dish into the Philips Airfryer basket and slide the basket into the Airfryer. Set the timer for 25 minutes. The cheesecake is ready when the timer rings and the center is set. Place the dish on a wire rack and leave to cool completely.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 19.8 g, Cholesterol 63.8 mg, Fat 5.1 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 78.1 mg, Sugar 15.3 g

LEMON RICOTTA CHEESECAKE



LEMON RICOTTA CHEESECAKE image

Categories     Cottage Cheese

Number Of Ingredients 23

Ingredients
•1 1/2 cups graham cracker crumbs
•1/4 cup granulated sugar
•1 teaspoon ground cinnamon
•6 tablespoons melted butter
•1 1/2 pounds cream cheese, at room temperature
•1 cup granulated sugar
•5 large eggs
•1 lemon, zested
•3/4 pound ricotta cheese
•1 recipe Citrus Thyme Sauce, for serving, recipe follows
Citrus Thyme Sauce:
•8 tablespoons butter
•1 cup sugar
•1 grapefruit, skin and pith removed and segments cut away
•1 lemon, skin and pith removed and segments cut away
•1 lime, skin and pith removed and segments cut away
•1 Satsuma tangerine, skin and pith removed and segments cut away
•1 teaspoon fresh thyme leaves
•1 cup cognac-based liqueur (recommended: Grand Marnier)
Set a 10-inch saute pan over medium-high heat and add the butter, sugar, grapefruit, lemon, lime, tangerine and thyme. Once the butter and sugar have melted, about 2 to 3 minutes, remove the pan from the heat and add the cognac-based liqueur into the pan. Ignite with a long kitchen match and when the flames subside return the pan to the heat. Continue to cook until the sauce is slightly thickened, about 10 minutes. Remove from the heat and serve with the cheesecake.
Yield: about 2 cups
.

Steps:

  • Directions Preheat the oven to 375 degrees F. In a bowl, mix together the crumbs, sugar, and cinnamon. Add the butter and mix well. Using the back of a spoon, press evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake until golden, about 8 minutes. Remove from the oven and cool before filling. In a cake mixer fitted with a paddle attachment beat the cream cheese and sugar on low speed until well incorporated, smooth and light, about 2 minutes. Add the eggs, one at a time, and lemon zest and continue to beat until well incorporated, scraping down the sides as necessary. Slowly add the ricotta cheese to the batter and mix until smooth. Pour the batter into the prepared pan and bake in the middle of the oven until starting to set, about 45 minutes. Lower the oven temperature to 325 degrees F and cook for another 20 to 25 minutes. Remove from the oven, use a thin sharp knife and run the blade along the inside of the cake pan to loosen the sides. Loosen the outer ring, and let the cake cool in the pan on a wire rack. Once the cheesecake is cooled to room temperature, cover with plastic wrap and refrigerate until thoroughly chilled, at least 6 hours or overnight. Remove the cake from the refrigerator and let come to room temperature before serving. Slice the cake and serve on dessert plates, with the Citrus Thyme Sauce drizzled over all.

LEMON RICOTTA CHEESECAKE RECIPE - (4.1/5)



Lemon Ricotta Cheesecake Recipe - (4.1/5) image

Provided by á-8595

Number Of Ingredients 13

CRUST:
1 1/2 cups crushed vanilla wafers, about 45 wafers
1/4 cup butter, melted
1 teaspoon lemon zest, grated
FILLING:
2 pounds fresh whole-milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/4 teaspoon ground cinnamon
2 teaspoons lemon zest, grated
2 teaspoons vanilla extract
1/8 teaspoon salt

Steps:

  • In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9 1/2-inch springform pan. Bake at 325° F for 12-14 minutes or until lightly browned. Cool. Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly. Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.

Tips:

  • Use a springform pan with a removable bottom to make it easier to remove the cheesecake.
  • Make sure the cream cheese and ricotta are at room temperature before you start mixing them together. This will help them blend smoothly.
  • Don't overmix the cheesecake batter. Overmixing can make the cheesecake dense and crumbly.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help it set properly.

Conclusion:

This lemon ricotta cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy texture, tangy lemon flavor, and ricotta filling, this cheesecake is sure to be a hit with everyone who tries it.

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