Lemon Ricotta Cheesecake

When it comes to Italian desserts, it doesn’t get much better than a classic lemon ricotta cheesecake. The way the lemon cuts through the richness of the ricotta is so amazing. I LOVED this dessert growing up so much. I put my own big old twist on it by making the most incredible crust using plain almond biscotti. It just gave the cake an amazing extra dimension of flavor! I prepared that crust first.

The biscotti had such a perfect flavor and texture to make the crust for the lemon ricotta cheesecake! I turned the cookies into crumbs in my food processor. Then I stirred them with melted butter and cinnamon so that it was like wet sand. That mixture went into my greased springform pan to get pressed down firmly. I actually used the bottom of a clean glass to make sure it was really packed in well. It baked for 15 minutes to get golden and set.
The biscotti had such a perfect flavor and texture to make the crust for the lemon ricotta cheesecake! I turned the cookies into crumbs in my food processor. Then I stirred them with melted butter and cinnamon so that it was like wet sand. That mixture went into my greased springform pan to get pressed down firmly. I actually used the bottom of a clean glass to make sure it was really packed in well. It baked for 15 minutes to get golden and set.
While the crust baked and cooled, I prepared the luscious ricotta filling. There was loads of lemon zest and cinnamon to give it fantastic flavor. The lemon zest made the batter smell so fresh and bright right away!
While the crust baked and cooled, I prepared the luscious ricotta filling. There was loads of lemon zest and cinnamon to give it fantastic flavor. The lemon zest made the batter smell so fresh and bright right away! The cinnamon gave it that perfect hit of spice to balance everything out.
I poured that amazing batter over my cooled crust and the lemon ricotta cheesecake was ready to bake! It was important to make sure the crust was cooled before I did that. I didn't want it to start cooking the cheesecake or scramble the eggs!
I poured that amazing batter over my cooled crust and the lemon ricotta cheesecake was ready to bake! It was important to make sure the crust was cool before I did that. I didn’t want it to start cooking the cheesecake or scramble the eggs!
When it was done baking, I let the lemon ricotta cheesecake cool for half an hour before I released it from the pan. Then it needed to chill for at least 3 hours in the refrigerator before serving it.
When it was done baking, I let the lemon ricotta cheesecake cool for half an hour before I released it from the pan. Then it needed to chill for at least 3 hours in the refrigerator before serving it. I was so impatient to try it but alas, chilling it was necessary first so it could set and develop flavor!
Lemon Ricotta Cheesecake
Oh my goodness, when I finally tried the lemon ricotta cheesecake it was pure heaven. It was lighter and creamier than a classic cream cheese cheesecake. The lemon in it made it taste like spring had sprung. The almond biscotti crust gave it a fantastic nutty flavor. This dessert was my Italian heritage on a plate and I loved every bite. It transported me. Hope you all enjoy this sweet delight as much as I did! xoxo
Lemon Ricotta Cheesecake
Lemon Ricotta Cheesecake

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5 from 1 vote
Lemon Ricotta Cheesecake
Lemon Ricotta Cheesecake
Prep Time
20 mins
Cook Time
1 hr 45 mins
Total Time
5 hrs 5 mins
 
Course: Dessert
Servings: 1 cake
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE BISCOTTI CRUST
  • 14 whole almond biscotti cookies
  • 1 teaspoon cinnamon
  • 1/2 stick butter melted
FOR THE RICOTTA CHEESECAKE FILLING
  • 2 pounds whole milk ricotta cheese
  • 1 cup granulated sugar
  • 2 whole lemons zested
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 6 whole eggs
  • 1/3 cup all-purpose flour
Instructions
  1. Pre-heat the oven to 350 and grease the bottom of a 9 1/2 inch springform pan with soft butter or shortening. Set up a food processor and get the biscotti into its bowl. Run the processor until the biscotti become a fine crumb. Combine the biscotti crumbs with the cinnamon and butter in a bowl and stir it all together well. It should become like wet sand. Transfer the mixture to the bottom of the springform pan and press it out into an even layer. Use the bottom of a glass to really press it all down firmly into a solid crust. Bake the crust for 15 minutes to lightly brown it. Then take it out and let it cool. Reduce the oven heat to 300.
  2. While the crust bakes and cools, prepare the filling. Set up a stand mixer with the paddle attachment and combine the ricotta, sugar and lemon zest in its bowl. Beat all of that together well until smooth and fluffy. Add the cinnamon, lemon extract, salt and vanilla, letting them get completely mixed in. Pour in each egg one at a time. Once they are stirred in, turn the speed to low and slowly add in the flour. Let the flour just get mixed in, then the batter is done!
  3. Grease the sides of the springform pan now so the cheesecake doesn't stick. Pour the cheesecake batter in over the crust and smooth it out evenly with a spatula. Bake the cake for about an hour and half, until it is golden on top and completely set. Let it cool for at least 30 minutes before releasing it from the pan. Transfer it to a sealable cake plate and let it chill in the refrigerator for at least 3 hours. Then slice and serve!

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12 thoughts on “Lemon Ricotta Cheesecake”

  1. My landlord just gave me a basket of lemons. I’ve already made lemon bars. Now I know what to do with the rest of the lemons. I love lemon deserts. This sounds fantastic!

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