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Lemon Ricotta Cheesecake

Total Time

Prep: 35 min. Bake: 70 min. + chilling


14 servings

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.
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  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/4 cup butter, melted
  • 1 teaspoon grated lemon zest
  • 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 zest
  • 4 large eggs, lightly beaten
  • Fresh mint and lemon slices, optional


  1. 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.
  2. 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.
  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.

Nutrition Facts

1 piece: 332 calories, 19g fat (11g saturated fat), 118mg cholesterol, 192mg sodium, 33g carbohydrate (25g sugars, 0 fiber), 8g protein.

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