Name: Lemon Ricotta Cheesecake
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 3 lbs. whole milk fresh ricotta; 1 tablespoon butter, softened; ¼ cup grated or smashed cookie of choice; 1 teaspoon plus 1½ cups sugar; 1 cup mascarpone; 6 large eggs; 2 teaspoons vanilla extract; 2 teaspoons grated lemon zest; 2 teaspoons fresh lemon juice

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I remember the warm hum of our kitchen on Sunday afternoonswindows steamed, radio low, and my mother stirring something creamy and lemon scented in a big glass bowl. That kind of food grew into habit: familiar, soothing, and made to be shared. A slice of bright, silky Lemon Ricotta Cheesecake has a way of bringing everyone to the table, the kind of dessert that sparks stories and seconds.

I grew up learning to cook in a small Louisville kitchen, standing on a stool beside my mom and turning the pages of old church cookbooks until our hands were full of flour and memories. Now at 58, I keep things honest and homey with recipes that fit real livesweeknight schedules, family tastes, and kitchens that aren’t fancy.

I share casseroles that take the stress out of dinner, slow-cooker meals that hum all day, skillet suppers you can make in a hurry, and desserts that taste like a hug. My dishes are tested in a busy household, always pork-free, and written so a beginner can follow without fuss. Over the years I’ve learned that a good Lemon Ricotta Cheesecake doesn’t need to be complicated to be unforgettable; it just needs the right balance of tang and cream and a little patience.

This recipe grew from that same idea: simple ingredients, straightforward steps, and flavors that feel like home. I’ll walk you through draining the ricotta, building a gentle base, and baking a custardy Lemon Ricotta Cheesecake in a water bath so it finishes silky and smooth.

Along the way I’ll share tips for keeping the texture light, ways to serve it for any occasion, and easy variations when you want to switch things up. If you’ve ever loved a lemon dessert that felt both bright and comforting, this is the kind of Lemon-Ricotta Cheesecake that’ll earn a spot in your regular rotation. If you want a lighter lemon-ricotta option to try while reading, check out this fluffy lemon ricotta pancake stack for another morning-to-dessert idea: fluffy lemon ricotta pancake stack.

Table of Contents

Why this recipe works

A few simple ideas make this Lemon Ricotta Cheesecake shine. First, using fresh whole-milk ricotta gives the filling a slightly grainy but creamy base that becomes silky after draining and beating. The ricotta’s natural mildness lets lemon step forward without overpowering the delicate dairy flavors. Second, folding in mascarpone adds richness and silkiness without weighing the cheesecake down. The mascarpone smooths the texture and helps the Lemon Ricotta Cheesecake set to a custardy finish instead of a dense, chalky block. Third, the water bath is the unsung hero: it moderates oven heat and helps the edges bake slowly while the center firms more gently. That method reduces cracking and ensures the Lemon Ricotta Cheesecake keeps a soft, spoonable center.

This recipe also uses a light cookie crumb base rather than a heavy graham crust, which keeps slices delicate and allows the ricotta mixture to be the star. The lemon zest and fresh juice give layered citrus noteszest provides aroma and oils, juice adds bright acidityso the dessert tastes lively, not cloying. Finally, simple technique choicesdraining the ricotta, tempering eggs by adding them one at a time, and beating mascarpone separatelyadd a bit of attention where it matters most. Small steps make a big difference in texture and flavor, which is why this method reliably produces a beautiful Lemon Ricotta Cheesecake that looks homemade but intentional.

How to prepare Lemon Ricotta Cheesecake

Start by planning time: the filling needs a chilled rest after baking, and the ricotta benefits from draining, so factor in at least a day if you want it at its best. Drain fresh whole-milk ricotta in a sieve for an hour so excess whey doesn’t thin your batter. Meanwhile, prepare a springform pan carefully: triple-wrap with foil and butter the sides and rim to prevent leaks for the water bath. A thin cookie crumb layer keeps the bottom delicate and provides just enough texture to support the filling without competing with it.

Assembling the filling follows a gentle order: beat mascarpone light and fluffy so it folds in easily, then smooth the drained ricotta with lemon zest and add eggs one at a time to build a stable emulsion. Gradually add sugar until silky, then fold in mascarpone, vanilla, and lemon juice. Pour the mixture into the prepared pan, set the pan inside a roasting pan, and pour boiling water around it for even baking.

Bake until the center has a slow jiggle and the internal temperature reaches a custard-friendly range. Let the cake cool in the water bath to room temperature, then chill for several hours. These measured steps yield a reliably creamy Lemon Ricotta Cheesecake with a tender texture and bright lemon lift. For a different ricotta-based dessert idea, try the Italian almond ricotta cheesecake for inspiration on flavor swaps.

Ingredients

3 lbs. whole milk fresh ricotta
1 tablespoon butter, softened
¼ cup grated or smashed cookie of choice
1 teaspoon plus 1½ cups sugar
1 cup mascarpone
6 large eggs
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice

Instructions

Begin by letting your ricotta drain in a sieve over a bowl for an hour.
While the ricotta drains, triple wrap the bottom and sides of a 10-inch springform pan with aluminum foil and butter the sides, bottom, and rim.
In a small bowl, mix the cookie crumbs with 1 teaspoon of sugar and coat the bottom of your prepared pan.
Preheat your oven to 350ºF.
Fill a teapot with water and bring it to a boil for a hot water bath.
In an electric mixer, beat the mascarpone until light and fluffy and then set aside.
In the same mixer bowl, add the drained ricotta and lemon zest, beating until smooth. Introduce the eggs one at a time, mixing well after each addition.
Gradually mix in the remaining 1½ cups of sugar until silky smooth.
Fold in the mascarpone, vanilla, and fresh lemon juice until combined.
Pour the filling into the prepared pan and smooth the top.
Place the springform pan in a roasting pan and pour the boiling water around it.
Bake for about 1 hour and 15 minutes, checking for a gentle shake with ripples.
Remove when the internal temperature is 150-155ºF.
Let cool in the water bath until room temperature, then refrigerate overnight or for at least 4 hours.
When serving, loosen the edges with a knife and remove the springform pan.

Simple serving suggestions

When you serve this Lemon Ricotta Cheesecake, keep presentations simple to let the flavors sing. A thin dusting of powdered sugar and a few strips of fresh lemon zest across the top adds bright color without masking the custard. Fresh berries pair beautifullyraspberries or blueberries give a sweet-tart counterpoint that complements the citrus. For a special touch, warm a spoonful of berry compote and spoon it beside each slice so guests can add as much as they like. You can also garnish with a few toasted almond slices for crunch; the nuts echo the ricotta’s creamy, nutty richness.

Serve slices slightly chilled so the texture is firm yet creamy, and provide a small dessert fork and maybe a spoon for the looser center. If you need a lighter plated dessert, offer smaller slices and pair the Lemon-Ricotta Cheesecake with a simple hot espresso or a herbal tea. For an afternoon gathering, set slices on small dessert plates with a dollop of whipped cream on the side. Keeping garnishes minimal shows off the cheesecake itself and ensures everyone recognizes the bright lemon and delicate ricotta flavors. For a different pairing idea, try serving alongside churro cheesecake bars for a varied dessert spread: churro cheesecake bars.

How to store it properly

To keep your Lemon Ricotta Cheesecake at its best, refrigeration is essential. After the initial chill in the springform pan, wrap the whole cake tightly with plastic wrap to prevent it from absorbing other fridge flavors and to maintain moistness. Stored properly, a ricotta cheesecake lasts about 3 to 4 days in the refrigerator with minimal texture change. For longer storage, you can freeze individual slices: place parchment between slices, wrap tightly in plastic, and store in a freezer-safe container for up to one month. Thaw slices overnight in the refrigerator before serving for best texture.

Avoid leaving slices at room temperature for longer than two hours, especially in warm weather; ricotta-based fillings are more perishable than some other desserts. When transporting to a picnic or potluck, use an insulated cooler with ice packs to keep the Lemon Ricotta Cheesecake chilled until serving. If you notice extra condensation after refrigeration, blot gently before serving to keep the top looking clean. Proper wrapping and steady refrigeration will preserve the delicate custard texture and bright lemon notes that make this dessert such a favorite.

Simple tips for success

A few easy habits make the difference between a so-so dessert and a stellar Lemon Ricotta Cheesecake. Always drain the ricotta well to remove whey; too much moisture makes the filling runny and inhibits proper setting. Beat mascarpone separately so it becomes light; too much vigorous mixing after adding eggs can introduce air that causes cracks. Add eggs one at a time so the emulsion stays stable and the texture remains smooth. Use room-temperature ingredients where possible so the mixture blends without curdling.

Maintain a steady oven temperature and use the water bath as directed; it’s the best way to avoid a dry edge and a raw center. When checking doneness, look for a gentle wobble in the centerthe cheesecake will firm in the fridge. If the top does crack slightly, don’t panic: a simple dusting of powdered sugar, a smear of lemon curd, or some fresh berries will hide imperfections. For an extra layer of flavor without fuss, fold in a teaspoon of finely grated lemon peel into the cookie crumbs before pressing the base. These small steps will help ensure your Lemon Ricotta Cheesecake comes out tender, bright, and elegant every time.

Flavor variations

If you want to change the profile of your Lemon Ricotta Cheesecake, it adapts well to gentle swaps. Swap the plain cookie crumbs for crushed almond biscotti for a nutty base that complements the ricotta. Stir a tablespoon of orange zest along with the lemon for a citrus duet, or fold in a half-cup of ricotta blended with a tablespoon of honey for a softer, sweeter finish. For a Mediterranean twist, scatter chopped pistachios across the top and drizzle a touch of orange blossom honey just before serving.

If you prefer a fruit-infused variation, swirl in a unctuous raspberry puree before bakingdrop spoonfuls on top and run a skewer to create pretty ribbons throughout the filling. A small amount of lemon curd on top after baking adds a glossy, tart finish that looks bakery-fresh. For a lighter take, reduce sugar slightly and serve smaller slices alongside a fruit salad. These swaps keep the method intact while letting you customize the Lemon Ricotta Cheesecake to seasonal produce or your family’s favorites. For another ricotta dessert inspiration, try the almond lemon ricotta cake: almond lemon ricotta cake with lemon glaze.

Frequently asked questions

Q: Can I use store-bought ricotta for this Lemon Ricotta Cheesecake?
A: Yesyou can. Use full-fat, whole-milk ricotta for the best texture and flavor. Drain it well to remove excess whey; this step is crucial whether your ricotta is homemade or store-bought. If your ricotta is very watery, line the sieve with a double layer of cheesecloth and let it sit longer.

Q: Why did my cheesecake crack?
A: Cracks usually come from too much oven heat, overbeating, or not cooling gently. The water bath and low, even heat reduce cracking, as does avoiding overmixing after the eggs are incorporated. Cool the baked lemon ricotta cake gradually in the water bath to room temperature before chilling to prevent sudden shrinkage.

Q: Can I make this ahead?
A: Absolutely. This is a great make-ahead dessert. Bake and chill overnight; flavors deepen in the refrigerator and the texture firms up nicely. For parties, make it a day ahead and add any fresh garnishes just before serving. If you need to freeze, wrap slices well and thaw overnight in the fridge.

Q: Can I substitute mascarpone?
A: Mascarpone adds creaminess, but you can use full-fat cream cheese as a substitute if needed. The texture will be slightly tangier and denser, so balance by tasting and adjusting sugar or lemon to suit.

Conclusion

This Lemon Ricotta Cheesecake showcases how simple ingredients and gentle technique can produce a dessert that’s both bright and comforting. For a slightly different approach and more background on the method, see this detailed recipe at Lemon-Ricotta Cheesecake.

Lemon Ricotta Cheesecake