Lemon Ricotta Cheesecake

Creamy lemon ricotta cream cheese filling in a buttery biscuit base, topped with sweet and tangy candied lemon slices, there isn't a more perfect cheesecake

What is a ricotta cheesecake?

Ricotta is typically used in Italian-style cheesecakes, giving the cheesecakes a lighter texture and a less cloying flavour. New York cheesecakes are typically made from a mixture of cream cheese and sour cream, which results in a deliciously luxurious cheesecake, but sometimes it's just too rich. Ricotta is perfect in cheesecakes because they give the perfect balance of richness.

However, due to the texture of ricotta, it can result in a drier, more crumbly cheesecake. This recipe uses a mix of cream cheese and ricotta for a lighter cheesecake that still has that smooth and creamy texture. The best of both worlds!

This recipe is by no means an authentic Italian ricotta cheesecake, however, it takes inspiration from the classic to create a New York / Italian Cheesecake hybrid that is absolutely delicious.

Tips for a crack-free cheesecake

A crack-free surface is the definition of a perfect cheesecake. Here are a couple of tips that can help you achieve a smooth surface that'll impress.

Use room temperature ingredients

Using room temperature ingredients, in particular, cream cheese is vital to having a crack-free surface and silky smooth cheesecake texture. Cream cheese is prone to clumping when cold and if not at room temperature will create a chunky batter. The more chunks there are in your batter the more areas on the surface of your cake that may crack.

The temperature of the batter is also important when it comes to baking the cheesecake. Placing cold cheesecake batter in a hot oven will cause a rapid rise, resulting in an increased potential of cracks.

Only mix until just combined

Another cause of cracking in cheesecakes is the presence of air bubbles. These air bubbles will rise to the surface of the cake as it bakes. When these air bubbles burst at the surface of the cake they will cause cracking.

The more you mix your batter the more air bubbles you'll form, so try to mix your batter as little as possible.

I make this recipe in the food processor as it ensures smooth and consistent mixing with every pulse. Don't let your food processor run, just pulse until everything is combined.

Bake in a hot water bath

This is one of the most well-known tips for ensuring a crack-free cheesecake, and it is ope of the most important.

Having a hot water bath will even out the oven temperature while creating a moist and humid environment. Sudden changes in oven temperature cause the cheesecake to rise rapidly and crack. Having a hot water bath evens out these changes.

On top of that, the humid environment will keep the surface of the cheesecake moistened so it doesn't crack as easily.

Frequently Asked Questions

Why did my cheesecake crack?

There are a couple of reasons why your cheesecake cracked:

• The ingredients used weren't at room temperature
• The batter was overmixed
• You didn't bake your cake in a hot water bath
• The oven temperature was too hot

How to I get my cookie crust to stay up?

While you don't have to make a cookie crust all around the cake, I personally love the look it gives to the cake. It is a little more effort,but it is definitely worth it.

When lining your cake tin with cookie crumbs make sure your crumb is at the right consistency. If you hold the crumbs in your hand and make a fist, the crumbs should have enough butter to hold together in a ball. If the crumbs can't stay together add another splash of melted butter.

Once the crumbs are at the right consistency they shouldn't have any problems being pressed up against the wall of the cake tin.

What kind of cake tin would I use?

The best cake tin to use for cheesecakes is a spring-form cake tin as you can separate the sides and base of the cake tin for easy cake removal. If you don't have a spring-form cake tin you can also use a cake ring, just line the bottom with aluminum foil.

How to I prevent the base of my cheesecake from getting soggy?

As we are placing the cake into a hot water bath it is very easy for the cake to get soggy if the correct measures aren't taken. Most cheesecake recipes will use aluminum foil around the base, however, this isn't leak-proof and in most cases, water will enter the cake base.

I like to double-pan my cake tin so I know for sure no water will get in. To do this simply place your filled cake tin in a slightly larger cake tin. Then put this in your hot water bath!

What kind of ricotta should I use?

There are quite a few ricotta options to choose from. I personally like using smooth ricotta as it ensures a silky smooth consistency.

Ricotta is naturally a little grainy, and regular ricotta will add a little texture to your cake. However, both options will lead to an equally delicious cheesecake so use whatever you can find.

How long does this last?

This cake will last up to 4 days when stored in an airtight container in the fridge. This cake also freezes incredibly well and will last up to a month when stored in the freezer. When ready to consume simply place in the fridge overnight to thaw.

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Lemon Ricotta Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy lemon ricotta cream cheese filling in a buttery biscuit base, topped with sweet and tangy candied lemon slices, there isn't a more perfect cheesecake

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 1 x 8 inch cake 1x
• Category: Cake
• Method: Intermediate
• Cuisine: Italian

See Also This Recipe:  Lemon Drizzle Loaf Cake

Ingredients

Units MUS Scale 1x2x3x

Base

• 250g Digestive biscuits, crushed (8.8oz)
• 2 tbsp Brown sugar
• 60g Unsalted butter, melted (¼ cup)

Lemon Cheesecake Filling

• 350g Cream cheese block, room temperature
• 500g Smooth ricotta, room temperature
• 4 Large eggs, room temperature
• 265g White sugar (1 ⅓ cup)
• 80ml Lemon juice (⅓ cup)
• Zest of 1 lemon
• 1 ½ tbsp Cornstarch

Candied Lemon Slices

• 200g White sugar (1 cup)
• 240ml Water ( 1 cup)
• 1 Lemon, thinly sliced

To Serve

• Whipped cream

Cook Mode Prevent your screen from going dark

Instructions

Base

1. Line the base of an 8-inch springform pan with baking paper and grease the sides with butter
2. Combine the crushed digestive biscuits, brown sugar, and melted butter together in a bowl
3. Pour the crumbs into the pan and tightly press them into the base and sides
4. Reserve in the fridge as you make the filling

Lemon Cheesecake Filling

1. Preheat the oven to 180C/350F
2. Combine the cream cheese and ricotta in the bowl of a food processor and pulse until smooth
3. Add the eggs, sugar, lemon juice, lemon zest and cornstarch
4. Pulse until smooth
5. Pour the batter into the prepared cheesecake crust and bake for 1 hour
6. Open the oven and wedge the door open with a wooden spoon, and allow the cake to cool in the oven for 30 minutes
7. Remove from the oven and chill in the fridge overnight

Candied Lemon Slices

1. Combine the sugar and water in a small saucepan, bring to the boil
2. Add the lemon slices and cook on low heat for 15 mins, or until the slices are translucent
3. Remove the slices from the heat and place on a baking tray lined with baking paper
4. Allow the lemon slices to dry for at least 1 hour

Assembly

1. Once the cheesecake has chilled unmould
2. Top the cake with the candied lemon slices and enjoy with a dollop of whipped cream

Related Recipes