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Lemon Ricotta Cheesecake

Lemon ricotta cheesecake is amazing, ouritalianjourney.com

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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!

Lemon Ricotta Cheesecake

Easy and delicious
Course Dessert
Cuisine Italian
Keyword cheesecake, dessert, lemon, ricotta, traditional
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 12
Calories 300kcal



  • 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.


  • 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.
  • Stir in the eggs one at a time. Next add the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.
  • 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.
  • Cool cake on a wire rack. Cover, and chill until serving time.




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

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