When it comes to delectable desserts, ricotta and lemon cheesecake stands out as an irresistible treat. This classic cheesecake recipe combines the smooth and creamy texture of ricotta cheese with the vibrant and tangy flavor of lemon, creating a delightful balance of flavors. Whether you're a seasoned baker or a beginner looking to impress your friends and family, this guide will take you through the steps of creating the perfect ricotta and lemon cheesecake, ensuring a culinary experience that's both satisfying and memorable.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON RICOTTA CHEESECAKE
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
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.
FLUFFY LEMON RICOTTA CHEESECAKE
Fluffy Lemon Ricotta Cheesecake is a lovely baked dessert and so light and airy. Perfect for Easter, Mother's Day or any time of the year! It's out of this world delicious!
Provided by Lovefoodies
Categories Cakes
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 F, 170 C. 2. Line the base of a 9 or 10 inch / 20 cm round spring form pan with parchment paper and grease the sides of the pan. Also, wrap the bottom of your spring form pan in aluminum foil so the foil also comes up the sides, like a coat. This will stop any water from seeping into the pan once it is in the water bath. 3. In a mixing bowl, add all the ingredients except the eggs, and beat until everything is combined and smooth. Then slowly add the lightly beaten eggs, again, until everything is combined. Transfer the mixture to the baking pan and using the tip of a knife, lightly swirl around to get rid of any air bubbles you see. 4. Carefully transfer the cheesecake to a larger baking pan, and fill with water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly. Then place in the oven and bake for 45 - 55 minutes. There should be a slight wobble to the cheesecake and a little golden on the surface. Once done, switch the oven off, and leave the cake inside with the door closed for a further 60 minutes. When the cake has fully cooled, place in the fridge to chill, preferably overnight, but at least for 6 hours. Once firm, turn out on to a serving plate. I find it easiest to keep the cheesecake in the baking pan in the fridge until completely set and then remove the outer ring and place a plate on top of the cheesecake and turn upside down, then remove the cake pan base and parchment etc. 5. When chilled, you can decorate the top as follows: For the Lemon Curd Heat in the microwave for 30 seconds to loosen up then drizzle over the top. Make any pattern you wish! I grated some white chocolate over the top too. Feel free to use milk, white or dark chocolate or leave it out to suit! For the Cream: Whip up some fresh whipping cream until stiff, place the remaining cream in a piping bag and decorate the top as you like.
Nutrition Facts : Calories 892 calories, Carbohydrate 91 grams carbohydrates, Cholesterol 228 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 40 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 615 milligrams sodium, Sugar 80 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
LEMON-RICOTTA CHEESECAKE RECIPE
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
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 CHEESECAKE
The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.
Provided by Donna Hay
Categories HarperCollins HarperCollins Dessert Cheesecake Lemon Cream Cheese Ricotta Lemon Juice
Yield 8-10 servings
Number Of Ingredients 2
Steps:
- Spread the lemon curd over the cheesecake to serve.
LITTLE LEMONY RICOTTA CHEESECAKE
These individual desserts get their bright flavor from lemon juice, lemon peel, and a lemon curd topping.
Provided by Rozanne Gold
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray. Using electric mixer, beat sugar, lemon juice, and lemon peel in large bowl until sugar dissolves, about 1 minute. Add cream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain). Add eggs; beat until well blended.
- Divide batter among prepared ramekins. Place ramekins on rimmed baking sheet. Bake until puffed, just set in center, and pale golden on top, about 18 minutes. Chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- Spread lemon curd over chilled cheesecakes and serve.
LEMON RICOTTA CHEESECAKE
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
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 CAKE
The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- Mix cake flour, baking powder, baking soda, and salt into a large bowl.
- Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 44.2 g, Cholesterol 82.4 mg, Fat 15.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 336.3 mg, Sugar 27.2 g
RICOTTA CITRUS CHEESECAKE
Lemon, lime and orange zest perk up this ricotta-based cheesecake. A graham cracker crust provides crunch while a dusting of confectioners' sugar adds a pretty finish.
Provided by Food Network Kitchen
Time 6h25m
Yield 12
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F. Wrap foil around the bottom of a 9-inch springform pan.
- Spoon the ricotta into a fine mesh strainer set over a large bowl and set aside until well drained.
- Meanwhile, brush the inside of the a 9-inch springform pan with a little of the melted butter. Mix the graham cracker crumbs, remaining melted butter, 1/4 cup granulated sugar and salt together in a medium bowl until well moistened. Firmly press the mixture into the bottom and all the way up the sides of the pan. Bake until golden brown, about 15 minutes. Cool completely on a wire rack.
- Raise the oven temperature to 350 degrees F and bring a large pot of water to a boil and keep hot.
- Beat the drained ricotta, remaining 1 cup granulated sugar, vanilla, lemon zest, almond extract, lime zest and orange zest in a large bowl using an electric mixer on medium speed until combined. Add the eggs and beat until just combined, taking care not to over beat the mixture. Pour into the cooled crust. Place the springform pan in a deep roasting pan and transfer to the oven rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the pan.
- Bake until the cheesecake is slightly jiggly in the center and very lightly browned on top, about 1 hour and 35 minutes. Careful of splashing the hot water, remove the roasting pan from the oven and immediately transfer the cheesecake to a rack to cool completely. Refrigerate until well chilled, at least 2 hours up to overnight.
- At least thirty minutes before serving, run a knife along the edge of the pan to loosen the cheesecake, release the pan and carefully lift the ring off. Dust the top with confectioners? sugar.
LEMON RICOTTA CHEESECAKE
This delicate lemon cheesecake is so light and fluffy, with a lovely lemon flavour..I usually make it for special occcasions, because I can always trust it to turn out wonderful....I always get rave reviews when I serve this to my guests, and always end up by handing out the recipe. Note: plan ahead, this cheesecake needs to stay in the fridge overnight.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 1h35m
Yield 12-14 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine wafer crumbs, melted butter and lemon peel.
- Press onto the bottom of a 9-inch springform pan.
- Bake at 325 degrees for 12-14 minutes; cool.
- For the filling: In a large mixing bowl, beat cream cheese and ricotta until smooth.
- Combine sugar and cornstarch; add to cheese mixture, and beat well.
- Add in eggs and half and half cream, beating on low speed, just until combined.
- Pour mixture into crust.
- Place the pan on a baking sheet.
- Bake at 325 degrees 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 at room temperature.
- Refrigerate overnight.
- Remove the sides of pan.
- Garnish with more lemon if desired.
Nutrition Facts : Calories 532.8, Fat 33.3, SaturatedFat 17.6, Cholesterol 147.6, Sodium 314, Carbohydrate 48.6, Fiber 0.7, Sugar 22.5, Protein 11
LEMON AND RICOTTA MINI CHEESECAKES
Not sure where i got this from, i have made a few small changes, but made this for Easter dessert and it was a favorite!! very rich and filling. For extra flavor in the milk mixture add a little orange and lemon zest!! Suprisingly good! Individual serving sizes: makes about 8 6oz cakes (in ramekins or custard cups)
Provided by TipperFun
Categories Cheesecake
Time 1h5m
Yield 8 6oz cakes, 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. preheat oven to 350 degrees F. Have a large pan (deep) and a kettle of water (bring kettle of water to a boil).
- 2. mix cream cheese with flour and sugar untill smooth w/electric mixer on medium speed. add eggs one at a time, stir in ricotta, milk, vanilla, lemon zest, and kemon juice. pour in the custard cups or ramekins.
- 3.set each cup in the pan.
- 4. place pan in the oven, pour enough of the boiling water in the pan to reach halfway up the sides of cups. bake untill cheesecakes are set, and no longer jiggly in the middles. (about 40-50 min depending on oven) Remove the pan from oven, but leave the cheesecakes in the water for about 15 minutes. Remove the cups from the pan, set on a wire rack untill completely cool. Cover each one individually (saran wrap) and refrigerate for at least 4 hours.
- 5. Top each cheesecake with berries and mint or cookie crumbs (i use strawberry slices, blueberries and raspberries w/mint leaves, color is beautiful as the cakes will have a slightly yellow color.
Nutrition Facts : Calories 406.5, Fat 20.3, SaturatedFat 12.2, Cholesterol 143.7, Sodium 172.9, Carbohydrate 44.9, Fiber 0.1, Sugar 38, Protein 12.3
Tips:
- Use a good quality ricotta cheese. Fresh ricotta will give the cheesecake a creamier, more delicate flavor.
- Make sure the cream cheese is at room temperature before you start mixing. This will help to ensure a smooth, lump-free batter.
- Do not overmix the batter. Over-mixed batter can lead to a tough, dense cheesecake.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Allow the cheesecake to cool completely before serving. This will help to prevent the cheesecake from falling apart.
Conclusion:
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. Whether you like it plain or with toppings, this cheesecake is sure to be a hit.
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