Perfect Lemon Ricotta Cheesecake

Name: Perfect Lemon Ricotta Cheesecake
Prep time: 20 min
Cook time: 3 h
Total time: 15 h 20 min
Yield: 10
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tablespoons melted butter; 1 pinch of salt; 15 ounces full fat ricotta cheese, strained; 16 ounces brick style cream cheese, softened; 1 1/4 cups granulated sugar; 3 large eggs, room temperature; 1 tablespoon fresh lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon pure lemon extract

This creamy lemon ricotta cheesecake is a light, zesty dessert that is perfect for any special occasion.

By Daily Recipes Book· 🌍 American· July 15, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

3 hours

Total

15 hours and 20 minutes

Serves

There is something truly special about the way ricotta cheese turns a standard cheesecake into something light and sophisticated. I love how the lemon zest and juice brighten up the rich cream cheese base, making every single bite feel like a treat. It has become my go to dessert for holidays because it tastes just as good as it looks.

One of the best things about this recipe is that you do not need a water bath to get perfect results. Just be sure to bring your cream cheese, ricotta, and eggs to room temperature before you start, as this is the secret to getting that smooth and consistent texture we all love.

Ingredients

1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1 pinch of salt
15 ounces full fat ricotta cheese, strained
16 ounces brick style cream cheese, softened
1 1/4 cups granulated sugar
3 large eggs, room temperature
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon pure lemon extract

Instructions

1
Preheat your oven to 225 degrees F and wrap the bottom and sides of a 9 inch springform pan with foil.
2
Mix the graham cracker crumbs with the melted butter and a pinch of salt until it looks like wet sand.
3
Press the crumb mixture firmly into the bottom and up the sides of your prepared pan.
4
In a large bowl, beat the ricotta, cream cheese, sugar, lemon zest, lemon juice, and lemon extract together until the mixture is nice and smooth.
5
Add the eggs one at a time, mixing just until combined to avoid overbeating the batter.
6
Pour the batter into your crust, tap the pan gently on the counter to remove any air bubbles, and place the pan on a baking sheet.
7
Bake for 3 hours until the edges are firm and the center has a slight jiggle, or until the internal temperature reaches 155 degrees F.
8
Let the cheesecake cool on a wire rack for one hour, then cover and refrigerate for at least 12 hours before serving.

💡 Tips

Store your leftovers in the refrigerator for up to five days or wrap them tightly and freeze for up to three months. When you are ready to serve, top the cake with a dollop of fresh whipped cream and a few thin slices of lemon for a beautiful presentation.

#Dessert #Cheesecake #Lemon #Vegetarian #Party Food

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