Today in this recipe, I’ll show you how to prepare Lemon Ricotta Cheesecake or you can say that you will know the great recipe to make Lemon Ricotta Cheesecake, today. So, without wasting time let’s start:
Time To Make It
The approximate time to make the Lemon Ricotta Cheesecake is shown in table which is given below:
| Prep Time | Cook Time | Inactive Time | Total Time | Servings |
| 15 minutes | 2 hours | 6 hours | 8 hr 15 minutes | 1 – 9″ Cheesecake |
Ingredients To Make Lemon Ricotta Cheesecake
To make the Lemon Ricotta Cheesecake, the ingredients which are required to make this recipe are the following which are shown below:
For the Crust:
- Two cups crumbs from Graham Crackers
- 1/4 teaspoon Kosher salt and 1/3 cup granulated sugar
- Seven teaspoons of melted unsalted butter
For the Lemon Ricotta Cheesecake Filling:
- Three packets (8 ounces each) Very soft, full-fat cream cheese
- 1 cup room-temperature whole-milk ricotta cheese
- 1/4 cup Sugar in Granules
- Two tsp of pure vanilla extract
- Two egg yolks and three big eggs, room temperature
- two tsp All-purpose flour
- one-third cup of freshly squeezed lemon juice
- two tsp For serving, fresh lemon zest whipped cream is optional.
- Finely grated lemon zest, optional for serving
Instructions To Make Lemon Ricotta Cheesecake
To make the Lemon Ricotta Cheesecake, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Lemon Ricotta cheesecake, and the instructions are the following which are shown below:
- Set oven temperature to 350°F.
For the Crust:
- A 9″ springform pan should be lightly sprayed with non-stick spray.
- Cover the pan’s edges and bottom with a thick layer of tinfoil. To make sure no water seeps through when you submerge the pan in the water bath, I advise completing many thorough coatings here. Put the pan away.
- Graham cracker crumbs, sugar, salt, and melted butter should all be combined in a big basin and thoroughly stirred. Place the mixture into the prepared pan and pat firmly.
- Bake for ten minutes in a preheated oven. While you make the filling, place the partly cooked crust on a cooling rack and put it aside. Preheat oven to 300 degrees Fahrenheit.
For the Lemon Ricotta Cheesecake Filling:
- Beat the softened cream cheese and ricotta cheese until smooth, scraping down the bowl as necessary, in the bowl of a very large mixer or with a hand mixer fitted with the whisk attachment of a high speed blender, food processor, or stand mixer.
- Add the sugar and vanilla and beat on medium speed until smooth, scraping down the sides and bottom of the bowl as necessary. After lowering the speed of the mixer to the minimum, add the eggs and egg yolks and beat just until incorporated. Here, don’t overmix!
- Stir in the flour with a rubber spatula, stirring just until incorporated. Gently fold in the lemon zest and juice, mixing just until combined with the batter.
- Filling should be poured into the prepared crust and smoothed over.
- In a big, deep pan, place the cheesecake pan. Add three inches of boiling water to the pan. This is your water bath, which will guarantee that your cheesecake comes out without any cracks.
- Bake the pan for one hour and twenty-five minutes, taking care to set it in the oven. Next, switch off the oven and let the cheesecake inside the closed oven for 40 minutes, unattended. There should still be some give to the cheesecake.
- After taking the cheesecake out of the oven, carefully trim the edge of the cake with a knife. After the cheesecake has cooled fully on a cooling rack, cover the pan loosely with plastic wrap and refrigerate for at least six hours.
- Cheesecake may be stored for five days in the refrigerator, covered. You may freeze cheesecake for up to two months. Before slicing, let it thaw overnight.
- Spoon fresh whipped cream into a piping bag equipped with a star tip for a beautiful appearance. Once the cheesecake’s sides are piped with whipped cream, freshly grated lemon zest is placed on top! Slice and serve right away!
NOTES
*When baking cheesecake, it’s crucial to bring all of your ingredients to room temperature, especially the cream cheese. Before baking, I suggest leaving the blocks of cream cheese out on the counter for at least two hours.For this recipe, I found that using full-fat cream cheese and ricotta cheese produces the greatest results. This recipe’s flavor and texture will change if you choose non-fay or reduced-fat versions. * Regular lemons may be substituted with Meyer lemons; in fact, that’s what I did when I tested this recipe one last time. *Sliced cheesecake can be refrigerated for up to a month (omitting the whipped cream topping). *Please feel free to ask any questions you may have regarding the water bath before baking, and I would be happy to take you through it.Kosher salt can be substituted with table salt.
Conclusion (Lemon Ricotta Cheesecake)
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