Lemon ricotta cheesecake is a delightful twist on the classic dessert, offering a creamy texture with a refreshing citrus kick. The ricotta cheese adds a light and airy quality, while the lemon zest and juice bring brightness to every bite. Perfect for spring celebrations, dinner parties, or as a luxurious treat, this cheesecake is both elegant and approachable. Let’s create a dessert that’s sure to impress your guests and satisfy your cravings.
Servings and Macros
- Yield: 8 servings
- Calories: 300 per serving
- Protein: 8g
- Carbohydrates: 25g
- Fats: 18g
- Fiber: 0g
- Sugar: 20g
Health Benefits of Each Ingredient
- Ricotta Cheese: High in protein and calcium, ricotta adds creaminess without being overly heavy.
- Lemon Zest and Juice: Rich in vitamin C and antioxidants, lemon brings a vibrant flavor and aroma.
- Eggs: Provide structure and richness while contributing protein.
- Almond Flour (optional crust ingredient): Adds a nutty flavor and healthy fats for a gluten-free alternative.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (or almond flour for gluten-free)
- 1/4 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Filling:
- 1 1/2 cups ricotta cheese
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- Zest of 1 large lemon (about 1 tbsp)
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool while preparing the filling.
- Make the Filling:
- In a large mixing bowl, beat the ricotta cheese, cream cheese, and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Assemble and Bake:
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill:
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
- Serve:
- Remove the cheesecake from the springform pan and transfer to a serving plate.
- Garnish with fresh lemon slices, whipped cream, or a sprinkle of powdered sugar for a decorative touch.
Pairing Recommendations
Wine: Pair with a crisp Sauvignon Blanc or a sparkling Prosecco to enhance the citrus notes.
Beer: A light wheat beer or a lemon-infused ale complements the cheesecake’s bright flavors.
Non-Alcoholic Options:
- Sparkling water with a splash of lemon and a sprig of mint.
- Iced green tea with a hint of honey.
- Fresh lemonade for a citrus-forward pairing.
Tips for Success
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smoother filling.
- Avoid Overmixing: Overmixing can incorporate too much air, leading to cracks.
- Water Bath Option: Bake the cheesecake in a water bath for an even creamier texture.
Lemon ricotta cheesecake is a dessert that combines lightness and indulgence in every bite. With its creamy texture and zesty flavor, it’s a treat that will brighten any occasion. Buon appetito!