Description
This Ricotta Lemon Cheesecake offers a creamy, tangy, and refreshing twist on a classic cheesecake. With a smooth ricotta filling, brightened by lemon zest and juice, it’s the perfect dessert for any occasion.
Ingredients
Scale
- 2 cups ricotta cheese
- 1 cup sugar
- 3 eggs
- 1/4 cup all-purpose flour
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- Graham cracker crust
Instructions
- Preheat oven to 325°F.
- In a large bowl, combine ricotta cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in flour, lemon juice, lemon zest, and vanilla extract.
- Pour mixture into graham cracker crust.
- Bake for 45-50 minutes, or until center is set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- Ensure the cheesecake is fully cooled before refrigerating to avoid condensation inside the cover.
- For added flavor, garnish with fresh berries or whipped cream when serving.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes