Lemon Ricotta Cheesecake

This lemon ricotta cheesecake is light and creamy, with a spicy gingersnap crust and a glossy swirl of sweet-tart lemon curd.

If you’ve never had ricotta cheesecake, you’re in for a treat. It’s lighter and fluffier than a classic New York-style cheesecake, with a gentle milky sweetness and ever-so-slightly crumbly texture. I’ve come to love the rustic quality and nuanced flavor good ricotta brings to the cake. 

What I didn’t realize until I took a deep dive into ricotta cheesecakes, is cheesecakes are actually derived from the southern Italian dessert crostata di ricotta. When Italian immigrants came to New York, they brought their beloved cheesecake with them and over time adapted it with local ingredients. We have Italian bakers to thank for the cheesecakes we know and love today.

Very traditional ricotta cheesecakes are made only with ricotta, which gives a much grainier, more crumbly texture. Delicious, but very different from what we’re used to. For this lemon ricotta cheesecake recipe, I prefer to use equal parts ricotta and cream cheese. It keeps the cake lighter than a classic cheesecake while giving it a smoother, richer bite that feels more indulgent.

And as for the flavors, I’m not a strict traditionalist. This version leans modern: a spicy gingersnap crust, lots of lemon zest, and a swirl of sweet-tart lemon curd on top. Make your own lemon curd, grab a good store-bought one, or skip it entirely and finish with candied lemon zest. All roads lead to something delicious.

How to make it:

Recipe tips:

Use full-fat ricotta. I’ve tested lots of brands, and surprisingly, Galbani consistently gives the richest, smoothest results. Part-skim tends to bake up super grainy, which isn’t the texture we’re going for here.

Bake low and slow, then cool gently. This cheesecake bakes for 90 minutes and then rests in the turned-ff oven with the door cracked (I used a wooden spoon). The slow cooling helps prevent cracks and keeps the texture creamy.

Skip the water bath. Instead, place a pan of boiling water on the rack below the cheesecake to create steam. The added humidity keeps the cheesecake super moist and minimizes cracking (though if a crack happens, it’s okay!).

If you’re craving something more cake-like, try my lemon ricotta cake with its crunchy lemon glaze. And if you find yourself with extra ricotta, it’s perfect mixed into these ultra-moist chicken ricotta meatballs. I usually buy a 2-pound tub for exactly that reason.

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