Description
A light and creamy lemon ricotta cheesecake with a zesty flavor.
Ingredients
Scale
- 1 1/2 cups ricotta cheese
- 1 cup cream cheese
- 3/4 cup sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup graham cracker crumbs
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, combine ricotta cheese, cream cheese, and sugar.
- Add eggs, lemon juice, lemon zest, and vanilla. Mix until smooth.
- Pour the filling over the crust.
- Bake for 50-60 minutes until set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Use room temperature ingredients for better mixing.
- Garnish with fresh berries if desired.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Lemon Ricotta Cheesecake, Cheesecake, Dessert, Italian Dessert