Lemon Ricotta Cheesecake Recipe
- 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 vanilla extract
- 1/3 cup lemon juice
- 3 teaspoons grated lemon peel
- 4 eggs, lightly beaten
- Fresh mint and lemon slices, optional
- 1. 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.
- 2. 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.
- 3. 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. Yield: 12-14 servings.
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.
Reviews for Lemon Ricotta Cheesecake
"I love this cheesecake. It has a nice, light lemon flavor. I have made it three time, following the recipe EXACTLY, and it always turns out perfectly. The filling looks runny, but don't let that scare you. And don't add to the cook time or you will crack the top. The filling will continue to set as it cools."
"After reading several reviews which stated the cheesecake was too wet i only used half of the cream recommended and baked the cheesecake for an extra 15 minutes and it was still a bit wet. The flavor was of a lemon scented cheesecake and the consistency was not creamy like a normal cheesecake but still very tasty. I will definitely make this again but will omit the half and half. I think the liquid in the store bought ricotta will suffice. (i drained the store bought ricotta for a few hours but it did not release much liquid). After refrigerating overnight the cheesecake was definitely more solid/set...and still yummy. Try it."
"Concerned about being runny after reading other reviews, so I beat the half-n-half to thicken it and baked the cheesecake in a water pan. It turned out perfect. I used fresh lemon peel as well. The taste is a delicate lemon, so I would love to have a lemon glaze to try on top. My family loved it for the Easter holiday."
"This was the runniest cheesecake batter I've ever made and as a result I had to bake it longer than called for. The longer baking made for a cracked top once it cooled, but I was able to cover the crack with garnish. I made this for Thanksgiving dessert and it's lovely light texture and taste was great after a heavy meal."
"I LOVED making this cheesecake. I tasted SOO good!"
"I found this recipe too runny, so I cut the amount of Half&Half in half and it turned out GREAT. Wonderful flavor and a lovely light texture!"
"This cheesecake has a nice lemon flavor. The texture is not like a normal cheesecake. It is creamy with some texture from the ricotta cheese."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.