Description
This rich and creamy ricotta cheesecake is perfectly complemented by the bright, refreshing flavor of lemon. A smooth, melt-in-your-mouth dessert that’s sure to impress!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 2 cups ricotta cheese
- 1 cup sugar
- 1 tablespoon flour
- 4 eggs
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 325°F (165°C).
- In a mixing bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a separate bowl, beat ricotta cheese until smooth. Add 1 cup sugar, flour, eggs, lemon juice, and lemon zest. Mix until well combined.
- Pour the ricotta mixture over the crust in the springform pan.
- Bake for 1 hour, or until the center is almost set.
- Allow the cheesecake to cool before refrigerating for at least 4 hours.
- Serve chilled and enjoy!
Notes
- You can top the cheesecake with fresh berries or a lemon glaze for added flavor.
- Make sure the cheesecake is fully cooled before refrigerating to prevent condensation from affecting the texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour