The Ultimate Baked Lemon Ricotta Cheesecake: Creamy, Light, and Irresistibly Flavorful
Prepare to be amazed by this Baked Lemon Ricotta Cheesecake! It boasts an incredibly creamy, light, and fluffy texture, bursting with vibrant lemon and rich ricotta flavors. You’d truly never guess it’s a baked cheesecake, often associated with dense textures. This delightful dessert is a guaranteed crowd-pleaser, perfect for family gatherings, dinner parties, or simply a treat to brighten your day.
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Why You’ll Adore This Lemon Ricotta Cheesecake
While cheesecakes aren’t always my everyday dessert, this particular Lemon Ricotta Cheesecake is seriously addictive. Its unique texture, achieved by blending rich cream cheese with delicate ricotta, results in an unforgettable lightness and creaminess. Unlike some heavier baked cheesecakes, this one maintains a delightful airiness that will leave you craving another slice.
This Baked Ricotta Cheesecake with its crisp biscuit base is truly a classic. It’s the kind of reliable recipe you can whip up for any occasion, confident that it will always elicit happy smiles and compliments. Much like my Lemon Ricotta Cake, this cheesecake strikes a perfect harmony between sweet and tangy flavors. The brightness of lemon cuts through the richness, while the buttery biscuit base adds a satisfying crunch that elevates every bite.
It’s absolutely delicious enjoyed on its own, allowing the pure flavors to shine, or you can enhance it further with a homemade Lemon Curd, similar to how I top these Mini Lemon Cheesecakes. The tanginess of lemon curd beautifully complements the creamy ricotta filling. For those who often gravitate towards no-bake cheesecakes, I urge you to give this baked version a try. The silky, smooth texture it achieves is truly unparalleled, and I promise it will convert you!
Explore more delicious cheesecake recipes:
- Passion Fruit Cheesecake
- Baked Biscoff Cheesecake
- Apple Crumble Cheesecake
- Mini Blueberry Cheesecakes
- Coffee Cheesecake
- No Bake Biscoff Cheesecake
- Chocolate Orange Cheesecake
Essential Ingredients for Your Lemon Ricotta Cheesecake
Crafting this incredible cheesecake is surprisingly simple, thanks to a straightforward list of ingredients for both the crust and the filling. The biscuit crust requires just two components, making it incredibly easy to assemble. Similarly, the star of the show – the lemon ricotta cream – comes together with only six ingredients, effortlessly mixed in one bowl with your stand mixer or hand mixer.
For the Perfect Biscuit Base
As mentioned, this simple yet effective base only calls for two key ingredients (refer to the recipe card below for exact quantities):
- Biscuits: I typically opt for Digestive Biscuits, as they are widely available and provide a neutral, slightly sweet flavor that perfectly complements the cheesecake filling. If you’re in a region where Graham Crackers are common, they are an excellent alternative. Alternatively, you can use Shortbread Biscuits for a richer, buttery crust, or even a mix for added complexity. The key is to crush them finely to create a uniform base.
- Unsalted Butter: This is simply melted and mixed with your crushed biscuits. The butter acts as a binder, holding the crumbs together to form a sturdy, flavorful crust. Using unsalted butter allows you to control the overall saltiness of the cheesecake.
For a unique twist and an extra layer of flavor, consider using spiced cookies like Gingerbread or Speculoos (Biscoff biscuits) for the crust. This variation, which I’ve used in my Biscoff Cheesecake, adds a wonderful warm spice note that pairs beautifully with the lemon filling.
For the Luscious Cheesecake Filling
The lemon ricotta filling combines classic baked cheesecake components with the distinctive additions of ricotta cheese and fresh lemon, creating its signature light and tangy profile (see the recipe card for all ingredients and precise quantities):
- Ricotta Cheese: This is the secret to the cheesecake’s incredible lightness. Ricotta cheese has a much finer, airier texture than traditional cream cheese, which is crucial for achieving that delicate, fluffy consistency that makes this cheesecake stand out. Ensure you use a good quality, smooth ricotta for the best results.
- Cream Cheese: The foundation of any great cheesecake, providing richness and classic tang. Opt for full-fat cream cheese, preferably brick-style, and ensure it’s at room temperature for a smooth, lump-free batter.
- Caster Sugar: Also known as fine white sugar, caster sugar dissolves easily into the cheese mixture, ensuring a smooth and evenly sweet filling without a grainy texture.
- Lemon Juice and Zest: These are vital for the bright, refreshing flavor profile. Don’t skimp on the lemon zest – it carries most of the lemon oil and provides a far more intense citrus aroma and flavor than juice alone. The juice adds acidity and helps balance the sweetness and richness of the cheeses.
- Eggs: Eggs act as the binding agent, providing structure to the cheesecake as it bakes. They contribute to the creamy texture and help the cheesecake set without cracking. Make sure they are at room temperature for optimal incorporation.
- Vanilla Extract: A classic flavor enhancer that beautifully complements the lemon and rich cheeses. While optional, a good quality vanilla extract can deepen the overall flavor profile of your cheesecake.
Craving more recipes with Ricotta? Try these:
- Spinach and Ricotta Rolls
- Beetroot Ravioli with Mint and Ricotta
- Savoury Pumpkin Tart with Ricotta
Step-by-Step Guide to Making Lemon Ricotta Cheesecake
Creating this stunning baked ricotta cheesecake is a straightforward process when you follow these simple steps. It’s divided into two main parts: preparing the crunchy biscuit crust and then mixing the creamy lemon ricotta filling.
Crafting the Perfect Cookie Crust
The first crucial step is to prepare and pre-bake your biscuit base. This ensures a firm, non-soggy foundation for your cheesecake.
- Crushing the Biscuits: You’ll need to transform your biscuits into fine crumbs. The quickest and most efficient way to achieve this is by using a Food Processor. Simply pulse the biscuits until they resemble fine sand. If you don’t have a food processor, place the biscuits in a sturdy freezer bag, seal it, and crush them with a rolling pin until uniformly fine.
- Mixing and Pressing: Once crushed, mix the crumbs thoroughly with melted unsalted butter. The butter will bind the crumbs together. It’s incredibly important to press this mixture very firmly into your Springform Pan. Use the bottom of a cup or an offset spatula to compact the crumbs evenly across the base and, if desired, up the sides. A well-compacted crust is essential to prevent it from crumbling when you remove the cheesecake from the pan. Also, ensure your springform pan is properly prepared: line the bottom with baking paper and thoroughly grease the edges to prevent sticking.
- Blind Baking for Stability: Blind bake the crust for approximately 10 minutes. This pre-baking step is vital as it helps the base set and become firm, preventing it from becoming soggy once the wet cheesecake filling is added.
You have the option to create a biscuit edge around the sides of the pan or simply keep the crust flat on the bottom. Both methods work well; the edge simply provides a slightly different aesthetic and texture.
Preparing the Silky Ricotta and Cream Cheese Filling
The filling comes together easily, ideally in one bowl. If you have a stand mixer, its paddle attachment will make quick work of this. Otherwise, a hand mixer or even a whisk and some elbow grease will do the job.
- Mixing the Cheeses: Begin by beating the ricotta and cream cheese together until the mixture is completely smooth and lump-free. It’s crucial that both cheeses are at room temperature to ensure they combine seamlessly.
- Adding Flavors and Sweetness: Next, beat in the caster sugar until it’s fully dissolved. Then, incorporate the fresh lemon juice, lemon zest (remember, more zest equals more flavor!), and vanilla extract. Stir until all these wonderful flavors are well combined into a homogeneous batter.
- Incorporating Eggs Gently: Finally, add your eggs one at a time, beating well after each addition until fully incorporated. Avoid overmixing once the eggs are in, as this can introduce too much air, leading to cracks during baking. You should not see any streaks of egg yolks – just a smooth, uniform batter.
- Baking in a Water Bath: Pour the cheesecake batter over your pre-baked crust. To prevent water from seeping into the pan during baking, securely wrap the exterior of your springform pan with two layers of heavy-duty aluminum foil. Place the foil-wrapped pan into a larger roasting tray. Carefully pour boiling water into the roasting tray, making sure it comes about halfway up the sides of your springform pan. This water bath (bain-marie) creates a moist, even heat environment, which is key to preventing cracks and achieving that perfectly smooth, creamy texture. Bake the cheesecake at a low temperature (150°C/300°F) for 50 minutes to 1 hour, or until the center is just set but still has a slight wobble.
Pro Tips for a Flawless Baked Cheesecake
Achieving that perfectly smooth, crack-free, and creamy baked cheesecake isn’t difficult if you follow a few essential techniques. Here are my top tips to ensure your baked lemon ricotta cheesecake turns out beautifully every time:
- Ensure All Ingredients are at Room Temperature: This is perhaps the most crucial tip! Cold ricotta, cream cheese, or eggs will not emulsify properly, leading to a lumpy batter and a less-than-smooth final texture. Room temperature ingredients blend together much more easily, resulting in a perfectly homogeneous and airy cheesecake filling.
- Always Blind Bake the Crust: Skipping this step is a common mistake. Blind baking the biscuit crust for about 10 minutes before adding the filling creates a strong, crispy barrier. This prevents the crust from becoming soggy from the moisture in the cheesecake batter and helps it hold its shape perfectly when sliced.
- Wrap the Springform Pan with Two Layers of Aluminum Foil: When baking in a water bath, it’s vital to protect your cheesecake from water seepage. Two layers of heavy-duty aluminum foil wrapped tightly around the outside of the springform pan will create a reliable seal, ensuring no water can penetrate and compromise your crust. This also helps in even heat distribution.
- Bake the Cheesecake in a Water Bath (Bain-Marie): This technique is a game-changer for baked cheesecakes. The hot water bath creates a moist, consistent, and gentle baking environment. This prevents the cheesecake from cooking too quickly, which is a primary cause of cracks, and results in that incredibly silky, custardy texture we all crave.
- Slowly Cool Down the Cheesecake: Resist the urge to pull your cheesecake straight from the oven into the cold fridge! A sudden temperature change can cause “thermal shock,” leading to the cheesecake sinking dramatically and cracking on top. A good strategy is to turn off the oven once the cheesecake is baked, prop the oven door open slightly, and allow the cheesecake to cool gradually inside for about an hour. After that, move it to the counter to cool completely at room temperature before refrigerating for at least 4-6 hours (or overnight) to fully set. Patience is key for a perfect finish!
Perfect Pairings for Your Lemon Ricotta Cheesecake
While this Lemon Ricotta Cheesecake is undeniably delicious on its own, its bright, creamy profile makes it an ideal canvas for a variety of toppings. I personally adore the combination of cheesecake with fresh berries or a vibrant fruit sauce – the tartness of fruit beautifully complements the rich, lemony sweetness of the cheesecake.
Here are a few of my favorite topping ideas that will elevate your dessert:
- Easy Strawberry Sauce (this is the delicious one I used in the photos, offering a classic sweet-tart balance)
- 3-Ingredient Raspberry Sauce (provides a delightful tang that cuts through the richness)
- Mixed Berry Compote (a medley of berries creates a more complex fruity flavor)
- Tangy Lemon Curd (doubles down on the lemon, intensifying the citrus notes for lemon lovers)
- Stewed Rhubarb (offers a unique tartness and a beautiful pink hue)
- Easy Mango Coulis (adds a tropical, sweet, and slightly tangy dimension)
- Blueberry Compote (sweet and juicy, providing a comforting burst of berry flavor)
Beyond these, a dollop of freshly whipped cream, a sprinkle of toasted nuts, or delicate chocolate shavings would also be delightful additions.
Frequently Asked Questions About This Ricotta Cheesecake
Absolutely! The creamy ricotta and cream cheese filling itself is naturally gluten-free. To make the entire cheesecake suitable for a gluten-free diet, simply substitute the regular digestive or shortbread biscuits in the crust with your favorite brand of gluten-free biscuits or graham crackers. The process remains exactly the same.
The key to a perfectly baked cheesecake is to look for a slight wobble in the center. Gently jiggle the pan (using oven mitts, of course) – the edges should be set and firm, but the very center (about 2-3 inches in diameter) should still have a slight, almost custardy jiggle. If the entire cheesecake still moves like liquid, it needs more time. It will continue to set as it cools, so don’t overbake it, or it might become dry and crack.
This delightful baked cheesecake must always be stored in the refrigerator. To keep it fresh and prevent it from absorbing any other smells from your fridge, cover it tightly with plastic wrap or place it in an airtight container. When properly stored, it will remain delicious for up to 3 days.
While I always recommend enjoying cheesecake fresh for the best texture and flavor, it is indeed possible to freeze it. Ensure the cheesecake is completely cooled to room temperature, then wrap it securely in a layer of plastic wrap, followed by a layer of aluminum foil, or place it in a large, freezer-friendly airtight container. For easier freezing, initially place the wrapped cheesecake on a flat tray until it’s solid, then you can remove the tray. You can also freeze individual slices. To thaw, simply transfer it to the refrigerator overnight. Consume the defrosted cheesecake within 2 days.
Yes, absolutely! Cheesecake is actually one of those desserts that benefits from being made ahead. Preparing it one day in advance allows the flavors to meld and deepen, and the texture to fully set. Just ensure it’s properly chilled in the refrigerator for at least 6 hours, or preferably overnight, before serving.
More Classic Dessert Recipes to Enjoy
If you loved this light and creamy cheesecake, you’ll surely appreciate these other timeless dessert recipes that are perfect for any occasion:
- Spiced Red Wine Poached Pears
- Lemon and Poppy Seed Loaf Cake
- Easy Chocolate Flourless Cake
- Lemon Meringue Cake
- Lemon Curd Tartlets
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Recipe
Lemon Baked Ricotta Cheesecake
Print Recipe
Ingredients
Biscuit Base
- 200 gr (7 oz) Digestive or Shortbread Biscuits, crushed, about 20 biscuits
- 120 gr (1/2 cup) Unsalted Butter
Lemon Ricotta Cheesecake Cream
- 400 gr (1 1/2 cup) Smooth Ricotta Cheese, at room temperature
- 350 gr (1 1/3 cup) Cream Cheese, at room temperature
- 100 gr (1/2 cup) Caster Sugar, or fine white sugar
- 1 Lemon – Juice + Zest, about 45 ml / 3 tablespoons of juice
- 4 Eggs, at room temperature
- 1 1/2 teaspoon Vanilla Extract
Instructions
Biscuit Base
- Line a 25cm/10inch Springform Pan with baking paper and Grease the Edges.
Preheat your oven on 180’C/350’F
- Crush the biscuits to get very thin crumbs. Using your food processor will make it easier.
- Melt the Butter and pour it over the biscuit crumbs. Firmly press the crumbs in the bottom the pan (see note 1), using the bottom of a cup or offset spatula.
- Bake for 10 minutes, then set aside.
Lemon Ricotta Cheesecake Cream
- Drop the oven temperature to 150’C/300’F.
- With a hand or stand Mixer, beat the Ricotta and Cream Cheese until smooth. Whisk in the Caster Sugar. Add the Lemon Zest, Lemon Juice and Vanilla Extract and stir until combined.
- While beating, add the Eggs one at the time until fully incorporated.
- Pour the cheesecake batter over the baked biscuit crust.
- Wrap the exterior of the springform pan with two layers of aluminium foil. Place the pan in a large roasting tray (see note 2). Carefully pour boiling water in the tray around the springform pan, to reach about half the level of the cheesecake.
- Place in the oven to bake for 50 minutes to 1 hour, or until the middle has set.
- Carefully remove from the oven and leave in the tray with the water until completely cool. Transfer in the fridge to set for at least 1 hour.
- Serve with fresh berries and some Strawberry Coulis
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Notes
- You can create an edge or not – it is up to you.
- Or any large baking pan or tray at least as high as the springform pan, an larger so it can fit in.
Nutrition (per serving)