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lemon-ricotta-cheesecake-recipe

Lemon Ricotta Cheesecake

A light and creamy cheesecake with a hint of lemon.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Calories: 320 kcal

Ingredients 

Cheesecake

  • 2 cups Ricotta Cheese
  • 1 cup Cream Cheese softened
  • ¾ cup Sugar
  • 3 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Zest
  • ¼ cup Lemon Juice freshly squeezed

Instructions 

  1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
  2. In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth.
  3. Add the sugar and beat until well combined.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract, lemon zest, and lemon juice.
  6. Pour the mixture into the prepared springform pan.
  7. Bake for 1 hour, or until the center is set and the top is lightly golden.
  8. Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours before serving.

Nutritional Value

Calories: 320kcal | Carbohydrates: 25g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 1mg

Keywords

Cheesecake, Lemon, Ricotta
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