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Lemon Ricotta Cheesecake

 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.
12-14 ServingsPrep: 35 min. Bake: 70 min. + chilling


  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/4 cup butter, melted
  • 1 teaspoon grated lemon peel
  • 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 McCormick® Pure Vanilla Extract
  • 1/3 cup lemon juice
  • 3 teaspoons grated lemon peel
  • 4 eggs, lightly beaten
  • Fresh mint and lemon slices, optional


  • In a small bowl, combine wafer crumbs, butter and lemon peel. 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 peel.
  • 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.

2 of 2

Lemon Ricotta Cheesecake (continued)

Directions (continued)

  • 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. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 piece) equals 332 calories, 19 g fat (11 g saturated fat), 118 mg cholesterol, 192 mg sodium, 33 g carbohydrate, trace fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.