This Lemon Ricotta Cheesecake is the ultimate balance of creamy ricotta and bright lemon flavor. Light, fluffy, and delicately sweet, it’s the perfect dessert for any occasion. Topped with a hint of lemon zest and whipped cream, this cheesecake brings a taste of sunshine to every bite!
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
Filling
- 1 1/2 cups ricotta cheese (whole milk)
- 1 1/2 cups cream cheese (softened)
- 3/4 cup granulated sugar
- 1/4 cup honey (for natural sweetness and slight floral notes)
- 3 large eggs (room temperature)
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 cup sour cream (for added creaminess)
Topping (Optional)
- Whipped cream
- Lemon zest or thin lemon slices
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Parchment paper
- Aluminum foil