Best 6 Ricotta And Lemon Cheesecake Recipes

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Indulge in a delightful culinary journey with our exquisite Ricotta and Lemon Cheesecake, a symphony of flavors that will tantalize your taste buds. This delectable dessert combines the richness of ricotta cheese with the vibrant zest of lemon, resulting in a creamy, tangy, and utterly irresistible treat. Our carefully curated collection of recipes offers variations to suit every palate, from the classic New York-style cheesecake to a refreshing no-bake option. Embark on this culinary adventure and discover the perfect cheesecake recipe to satisfy your cravings.

Let's cook with our recipes!

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

LEMON-RICOTTA CHEESECAKE RECIPE



Lemon-Ricotta Cheesecake Recipe image

This tart and aromatic cheesecake can be made with any type of citrus, but it's hard to beat the tart, refreshing flavor of lemon.

Provided by Stella Parks

Categories     Cakes     Cheesecakes

Time 13h

Number Of Ingredients 16

For the Graham Cracker Crust:
9 ounces fine cookie crumbs, store-bought or homemade, such as gingerbread, gingersnaps, or graham crackers, see note (about 2 cups; 250g)
1 ounce unsalted butter, melted (about 2 tablespoons; 30g)
Pinch of salt
For the Cheesecake:
24 ounces full-fat cream cheese, such as Philadelphia, brought to about 70°F/21°C (about 3 cups; 680g)
24 ounces fresh ricotta, strained if watery, brought to about 70°F/21°C, see note (about 3 cups; 680g)
10 ounces plain or toasted sugar (about 1 1/2 cups; 280g)
1 ounce freshly squeezed lemon juice (about 2 tablespoons; 30g)
1 tablespoon freshly grated lemon zest, not packed (about 5g)
1/2 teaspoon lemon oil or lemon extract
1/2 teaspoon orange flower water
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
8 large eggs (about 14 ounces; 395g)
To Serve:
Candied lemon peel, blueberry jam, or other accompaniments, such as 1 recipe (about 1/2 cup) complementary Fruit Syrup or jelly, for saucing the fruit, optional

Steps:

  • Getting Ready: This recipe requires an 8- by 4-inch nonreactive aluminum pan, preferably a non-latching, two-piece style, such as this one . Otherwise, a traditional cake pan of those dimensions will work, with a touch more effort to unmold. Of course, cheesecake can be baked in any size or style of pan, but the volume of batter, target temperatures, and times will require individual adjustments, which have not been tested here.
  • If using a two-piece pan, wrap the bottom piece in foil before assembly, then tear away the excess so the pan sits flat. If using a traditional cake pan, line the bottom with a parchment round (explanation and tutorial here ). In either case, lightly grease the pan.
  • For the Crust: Add the cookie crumbs, melted butter, and salt to the pan, and stir with a fork until well combined. If needed, season to taste with additional salt. With your fingers, compress into an even layer along the bottom of the pan. The mixture may seem drier than you might expect, but it will absorb moisture from the cheesecake as it bakes.
  • For the Cheesecake: Adjust the oven rack to the middle position and preheat to 225°F. Combine cream cheese, ricotta, sugar, lemon juice, lemon zest, lemon oil, orange flower water, and salt in the bowl of a 14-cup food processor and process until smooth, pausing to scrape the bowl as needed to dislodge any pieces of cream cheese that do not initially incorporate. Once smooth, add the eggs and process only until well combined. Use immediately or refrigerate the batter in an airtight container until needed, up to one week. Please note that the volume of batter will overwhelm mini-choppers as well as food processors with a "thick liquid" max-fill line of less than 10-cups; if this equipment is not available, the ingredients will need to be combined by hand or with great care on a stand mixer to avoid over-aeration.
  • Pour batter into the prepared pan and place on a baking sheet. Bounce a spoon across the surface to dislodge any air bubbles in the batter. If you don't see any, no need to continue. If you do notice a few rising up, keep bouncing the spoon until they're gone.
  • Bake until the cheesecake feels firm around the edges, though the innermost ring of cheesecake will wobble when you shake the pan. This softer zone should be no more than 3 inches across. The cheesecake will be done when the very center registers 155°F on a digital thermometer inserted into the very center of the cheesecake. Testing with a thermometer will not cause the cheesecake to crack; cracking is the result of over-baking and nothing more. In an accurate oven, with an 8- by 4-inch aluminum pan, the cheesecake will bake in about 3 1/2 hours. Please be aware the bake time will vary, perhaps substantially, according to the accuracy of the oven's temperature, pan style, batter temperature, and other factors. Cool the cheesecake at least 1 hour (or up to 4) before covering it to refrigerate until cold to the core, at least 12 hours.
  • Unmolding the Cheesecake From a Loose-Bottom Cake Pan : Loosen the sides of the cheesecake from the pan with a thin knife or offset spatula. Place the pan on a large can of tomatoes or a similarly sized object; something tall enough to lift the cheesecake 4 inches from the counter, and wide enough to form a stable base. With both hands on the sides of the pan, pull downward to drop the outer ring away from the bottom. Place the cake onto a flat work surface, loosen it from the bottom of the pan with an offset spatula, and transfer to a large, flat serving plate. Cover with plastic and refrigerate until needed, up to 10 days.
  • Unmolding the Cheesecake From a Traditional Cake Pan : Loosen the sides of the cheesecake from the pan with a thin knife or offset spatula. Stand the cake in a few inches of scalding hot water until the pan feels warm (a roasting pan works well for this). Drape the cake in plastic wrap to protect its surface and then invert onto a large, flat plate. Lift the pan to pull it away. It should slide free without any resistance; if not, continue standing in hot water a few minutes more. After removing the pan, peel the parchment from the crust, and re-invert the cheesecake onto a serving plate. Cover with plastic and refrigerate until needed, up to 10 days.
  • To Serve: Top with candied lemon rind, jam, or homemade fruit syrup. Cut the cheesecake with a large chef's knife dipped in hot water; for clean and tidy portions of cheesecake, pause to clean the blade under hot running water between each slice.

Nutrition Facts : Calories 523 kcal, Carbohydrate 46 g, Cholesterol 202 mg, Fiber 1 g, Protein 16 g, SaturatedFat 17 g, Sodium 421 mg, Sugar 31 g, Fat 31 g, ServingSize Makes one 8- by 4-inch round cheesecake, or about 16 slices, UnsaturatedFat 0 g

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

I love the tangy lemon flavor of this lemon ricotta cheesecake with a nutty pistachio crust with ginger. Top with toasted and chopped pistachios and fresh berries, if desired.

Provided by Liv Dansky

Categories     Cheesecake

Time 16h25m

Yield 10

Number Of Ingredients 11

1 ¼ cups shelled pistachios
1 ¼ cups white sugar, divided
¼ cup all-purpose flour
¾ teaspoon ground ginger
¾ teaspoon kosher salt, divided
4 tablespoons unsalted butter, melted
2 (15 ounce) containers whole milk ricotta cheese
2 (8 ounce) packages cream cheese, softened
2 tablespoons grated Meyer lemon zest
3 tablespoons Meyer lemon juice
4 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
  • Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
  • Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
  • Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
  • Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
  • Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
  • Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting.

Nutrition Facts : Calories 571.1 calories, Carbohydrate 36.2 g, Cholesterol 179.3 mg, Fat 40.3 g, Fiber 1.8 g, Protein 19.2 g, SaturatedFat 21.3 g, Sodium 442.4 mg

LEMON RICOTTA & MASCARPONE CHEESECAKE



Lemon Ricotta & Mascarpone Cheesecake image

A light baked cheesecake. I sometimes add some blueberries or raspberries on the biscuit base before the filling. You can decorate with fruit on top and some pouring cream if you like. Yum

Provided by aunty carol

Categories     Cheesecake

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

170 g digestive biscuits
85 g unsalted butter
750 g ricotta cheese
250 g mascarpone cheese
110 g caster sugar
4 eggs, separated
150 ml double cream
2 lemons, rind of, grated
1 lemon, juice of
1/2 teaspoon vanilla extract

Steps:

  • To make the base, melt the butter, crush the biscuits and mix the two together. Place into a buttered 9"-10" springform tin, and place in fridge whilst making filling.
  • Whisk egg whites until stiff.
  • Mix the cheeses, sugar, cream, lemon zest, juice and vanilla xtract togther until smooth.
  • Fold in the whisked egg whites.
  • Pour mixture onto base and place in a preheated oven 180oc (160oc-fan oven) for 1 hour.
  • When cool decorate as you would like. Just enjoy!

Nutrition Facts : Calories 460.9, Fat 31.7, SaturatedFat 18.7, Cholesterol 202.6, Sodium 283.7, Carbohydrate 29.3, Sugar 14.4, Protein 15.7

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of the cheesecake.
  • Make sure the cream cheese is at room temperature. This will help it to mix smoothly with the other ingredients.
  • Don't overmix the batter. Overmixing can make the cheesecake tough.
  • Bake the cheesecake in a water bath. This will help to prevent it from cracking.
  • Chill the cheesecake thoroughly before serving. This will help it to set properly.

Conclusion:

This ricotta and lemon 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 cheese filling, this cheesecake is sure to be a hit with everyone who tries it.

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