Super creamy, airy with bright citrus flavor this Lemon Ricotta Cheesecake simply melts in your mouth!
Think of it as an Italian version of this classic timeless dessert.
It’s made with traditional Italian ingredients like ricotta and mascarpone cheese, eggs (the only common ingredients for most cheesecakes) and of course Southern Italian citrus flavor that makes it truly irresistible.
Table Of Contents
Lemon Ricotta Cheesecake: What's So Special?
- Its flavor.
It’s nothing like you’ve tried before. Airy but super creamy, rich but will melt in your mouth. Sweet but perfectly balanced with a refreshing citrus flavor. - It’s crustless.
Even though you can make this cheesecake with a classic graham-cracker and butter crust,. - Make in advance.
It’s not really an option but rather a must. Like all baked cheesecakes it has to cool and rest overnight to help it creamy and delicate texture to set. For this reason, lemon ricotta cheesecake is a perfect make ahead dessert. - Easier to make than you would expect.
While you do need to use the oven, putting everything together is really low effort. Best part? You don’t even need a water bath! - Freezes perfectly.
I made 4 ricotta cheesecakes in the past 2 weeks while testing and tweaking the recipe. So freezing at least some part was inevitable. To my surprise, it froze wonderfully. In fact, during hot summer days you might even appreciate it more semi-frozen, just like another Italian classic Lemon Semifreddo with fresh mint sauce.
Ingredients & Possible Substitutes
- Ricotta Cheese - choose fresh ricotta cheese or your favorite top quality brand. It doesn’t necessary have to be full-fat. Make sure to drain well before making the recipe.
- Mascarpone Cheese - Italian mascarpone cheese, excess liquid removed.
- Eggs - medium size eggs at room temperature.
- Sugar - white granulated sugar. Can be substituted with brown sugar but keep in mind it will make the cheesecake darker and less sweet if substituted in the same quantity.
- Organic Lemons - we’ll be using zest only so it’s important to have unwaxed and untreated lemons with edible zest. Lemon zest can be substituted with orange zest or a mix of both.
- Vanilla extract - gives an extra layer of flavor.
- All purpose flour - helps stabilize the cheesecake texture. Can be substituted with corn starch.
How To Make - Step By Step With Pictures
- Beat ricotta cheese drained from excess liquid with sugar on low speed until smooth and lump-free.
- Drain any excess liquid from mascarpone cheese.
- Add drained mascarpone to ricotta and beat just until combined.
- Start adding room temperature eggs, one at a time. Beat just until combined then stop and add the next egg.
- Ricotta cheesecake mix is ready when all the eggs are incorporated.
NOTE: It’s important not to overbeat the mix in order not to incorporate too much air which the number one reason for cheesecake cracks.
- Mix in flour, lemon zest and vanilla extract.
- Line a springform pan with parchment paper.
- Pour the cheesecake batter in an 8-inch spring form pan or removable bottom cheesecake pan.
Bake in a preheated to 320 F (160C) oven, static mode (no fan) for 50-60 minutes.
Turn off the oven and let the cheesecake cool until just slightly warm inside the oven without opening it. This should take 2-3 hours.
Put warm cheesecake in the fridge and let cool completely (preferably overnight).
How to Line a Springform Pan for Cheesecake
- Take the top of the spring form and lay its side on the parchment paper. Use it as a guide to cut rectangular strips making sure they are almost twice as tall as the actual side of the pan.
- Take the base of the spring form, lay the parchment paper on top.
Push the top directly down onto the bottom lined with parchment paper and clip it shut.
Trim excess paper (optional). - Grease rectangular strips with butter. Use them to line the sides of the pan, applying them greased side to the pan.
Butter will help the parchment paper stick to the sides of the pan and will also work as a glue to hold the joining pieces of parchment paper together.
Top Tips For Success
- Use all ingredients at room temperature, except for Mascarpone cheese.
- Drain excess liquid from both Mascarpone and ricotta cheese.
- Make sure to beat ricotta with sugar until it’s smooth and lump-free.
- Incorporate eggs one at a time, beating on low speed and just until the egg is absorbed. This technique will prevent excessive aeration of the cheesecake batter which is responsible to cheesecake cracking in the oven.
- Baking at a lower temperature also prevents cracks.
- Let cool in the oven for 2-3 hours without opening it. This will help the cheesecake hold its shape and prevent it from “falling” in the middle.
- Once cheesecake has cooled in the oven, let it further cool and settle in the fridge, preferably overnight.
- Be sure to line the sides of the cheesecake pan with parchment paper that is at least, 1.5 or 2 times taller than the side of the pan. This will prevent cheesecake from overflowing.
- Place pan with a cheesecake on a baking sheet to prevent and leakage. I’ve never experienced one but know that depending on the pan it might happen.
How To Decorate Lemon Ricotta Cheesecake
- Top it with fresh berries.
- Decorate with whipped cream.
- A combination of the above.
- Top with candied orange or lemon peels as a nod to the lemon zest in the cake.
- Leave as is and dust with confectioner’s sugar right before serving.
All Your Questions Answered
The perfect pan size for a tall cheesecake is an 8-inch spring form pan. However you can use any pan between 7 and 9 inched in diameter (18 - 22 cm). You’ll only get a slightly taller or shorter cheesecake respectively.
Removable bottom cheesecake pan also work great.
Whichever pan you use make sure it’s at least 3 inched (7.5cm) tall and you line its sides as shown in the recipe.
Ricotta cheesecake will keep in the fridge for 3 days.
Absolutely! In fact, you might even prefer it semi-frozen, especially on hot summer days.
Make sure to thaw it in the fridge for 30-60 minutes, depending on the size of the piece.
Ricotta cheese is one of the most versatile Italian ingredients.
Need more inspiration? Check out Best Italian Recipe With Ricotta (Sweet & Savory!)
Full Recipe
Lemon Ricotta Cheesecake
Ingredients
- 21 oz Ricotta cheese (600 grams), room temperature
- 16 oz Mascarpone cheese (450 grams)
- 5 eggs medium size , room temperature
- ¾ cup sugar (165 grams)
- 2 lemons , zest only
- 2 teaspoon vanilla
- 2 tablespoon all purpose flour
Instructions
- Preheat oven to 320 F (160C).
- Beat drained ricotta cheese with sugar on low speed until smooth and lump-free.21 oz Ricotta cheese, ¾ cup sugar
- Drain any excess liquid from mascarpone cheese.Add mascarpone cheese to ricotta and beat just until combined.16 oz Mascarpone cheese
- Start adding room temperature eggs, one at a time. Beat just until combined then stop and add the next egg.Ricotta cheesecake mix is ready when all the eggs are incorporated.NOTE: It’s important not to overbeat the mix in order not to incorporate too much air which the number one reason for cheesecake cracks.5 eggs medium size
- Mix in flour, lemon zest and vanilla extract.2 lemons, 2 tablespoon all purpose flour, 2 teaspoon vanilla
- Line 8-inch (20cm) springform pan with parchment paper.
- Pour the cheesecake batter in an 8-inch spring form pan or removable bottom cheesecake pan.
- Bake in a preheated to 320 F (160C) oven, static mode (no fan) for 50-60 minutes.
- Turn off the oven and let the cheesecake cool until just slightly warm inside the oven without opening it. This should take 2-3 hours.
- Put warm cheesecake in the fridge and let cool completely (preferably overnight).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This lemon ricotta cheesecake is a real treat that I'm sure will make a frequent appearance on your table.
Buon Appetito!
Joann Portnoy says
I have two questions. First, can you use half cream cheese and half mascarpone cheese? Also have you ever tried using Fiori di Sicilia instead of vanilla? Of course, using a smaller amount because Fiori di Sicilia is much stronger.
Thank you,
JoAnn
Wendy says
Can the quantities be halved.
Rose says
Hi Svi,
I have a quick question, please. Would using all lemon extract (in lieu of vanilla) or half lemon and half vanilla be too much lemon flavoring (is there such a thing? )? Being Italian, I naturally use a lot of lemon in my baking and cooking but don’t want to overdo it. Your recipe sounds delicious and I’m looking forward to making it. Thank you!
Svitlana says
Hi Rose, great question. If you follow the recipe to a T and use lemon zest, I think the additional lemon extract would be a slight overdo, but if you add it in moderation - go for it. I also want to share the WHY behind the vanilla extract and give you some alternatives. We are using vanilla extract here to add another layer of flavor, if you can't or don't want to use it for some reason you can add extra flavor with orange zest or orange extract to create a similar effect.
masterl1fe says
Thanks.
Anonymous says
Pre heat oven to 350f or 320f
Italian Recipe Book says
Hello, preheat and bake at 320F.
Angela says
Why is it called ricotta cheesecake when it has almost the same amount of marscapone?
Diane Neethling says
When do you add the four? The recipe doesn’t mention the flour addition.
Italian Recipe Book says
Thank you Diane! Flour should be added together with lemon zest and vanilla extract.
Alice says
It's a wonderful recipe and will make it when family comes.thank for sharing it.
Cheryl says
Hello,
I love this recipe but I have a question.
Can you use Large eggs or must you use Medium? Thank you.
Italian Recipe Book says
Hi Cheryl, yes you can use 4 large eggs instead of 5 medium ones. In this case also use 1 tbsp of flour instead of 2 tbsp.