Lemon Ricotta Cheesecake

5 from 6 votes

Try this super creamy Lemon Ricotta Cheesecake. With creamy, airy texture and bright citrus flavor, it simply melts in your mouth!

Prep Time10

Cook Time1

Course: Dessert

Cuisine: Italian

Servings:

Calories: 411kcal

Author: Svi

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).