Lemon Ricotta Cheesecake
This lemon ricotta cheesecake is light and creamy, with a spic gingersnap crust and a swirl of sweet-tart lemon curd.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 9
- Category: Cake
- Method: Oven
- Cuisine: Italian-American
Ingredients
gingersnap crust
- 1 1/4 cups gingersnap cookie crumbs (from 7 oz cookies)
- 1/4 cup all-purpose flour
- 2 tbsp light brown sugar
- Kosher salt
- 4 tbsp melted butter
ricotta cheesecake
- 2 (8-ounce) packages full-fat cream cheese, room temperature
- 15 ounces fresh ricotta, strained if watery, room temperature
- 1 1/4 cups granulated sugar
- 2 tbsp cornstarch
- Finely grated zest of 1 lemon
- 2 tbsp fresh squeezed lemon juice
- 1/4 tsp kosher salt
- 5 large eggs + 1 extra yolk, room temperature
- 1 1/2 cups lemon curd, for topping
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch springform pan and line edges with a 3-inch high strip of parchment paper.
- Combine gingersnap crumbs, flour, sugar, and a pinch of salt in a medium bowl. Mix until combined. Pour in melted butter and stir until evenly moistened. Gently press mixture into the bottom and 1-inch up the sides of the prepared pan.
- Bake crust for 12- 15 minutes, or until set and lightly browned. Let cool completely.
- Reduce oven temperature to 300°F and put a large roasting pan on the bottom rack. Fill a tea kettle with water and bring to a boil.
- To make the filling, combine cream cheese, ricotta, sugar, cornstarch, lemon zest, lemon juice, and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-low speed until soft and no lumps remain, scraping down bowl as needed. Mix in eggs and yolk, one at a time, until fully incorporated.
- Pour batter into the prepared pan and gently tap to even out surface. Slide cheesecake onto the rack just above roasting pan, then fill roasting pan with boiling water. Bake for about 1 hour 30 minutes, or until edges are puffed and middle jiggles like jello when you nudge it. Turn off oven and crack open the oven door for another hour to slowly cool.
- Remove from the oven and cool another 30 minutes at room temperature. Chill for at least 3 hours in the refrigerator, preferably overnight. Unclamp springform ring and carefully peel off parchment paper.
- Spread lemon curd over the surface of the cake. Slice and enjoy.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 585
- Sugar: 40g
- Sodium: 380mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 245mg
Find it online: https://www.withspice.com/blog/ricotta-cheesecake/