Lemon Ricotta Cheesecake

Lemon Ricotta Cheesecake

This lemon ricotta cheesecake is so good that I make it more often than I probably should! It is very light and not too lemony (is that a word?) The lemon makes it fresh. This is a must try recipe that you won’t be disappointed. Let me know your thoughts when you do!


  • 1 1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/4 cup butter, melted
  • 1 teaspoon grated lemon zest
  • 2 lbs. fresh, whole-milk ricotta cheese
  • 2/3 cup white sugar
  • 1/3 cup all-purpose flour
  • 6 eggs
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons grated lemon zest
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt



In a small bowl, combine wafer crumbs, butter, and lemon zest. Press onto the bottom of a greased 9-inch springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool.

  1. Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.
  2. Stir in the eggs one at a time. Next add the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.
  3. Bake in the center of the oven for about 75-90 minutes at 300 degrees until the cake is a light golden color. When it’s ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.
  4. Cool cake on a wire rack. Cover, and chill until serving time.


Why not share this recipe with a friend!



Editors Note:  This recipe first appeared on this blog on December 2, 2014, and reposted for another peek!


Previous Post Next Post

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.