Lemon Ricotta Cheesecake

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C). Grease the springform pan and line the bottom with parchment paper.
2. Combine Crust Ingredients: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
3. Press and Bake: Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.

Step 2: Prepare the Lemon Ricotta Filling

1. Beat the Ricotta and Cream Cheese: In a large bowl, beat the ricotta cheese and softened cream cheese until smooth and creamy.
2. Add Sweeteners and Flavorings: Add sugar, honey, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
3. Incorporate Eggs: Add the eggs one at a time, mixing gently after each addition to keep the mixture light.
4. Add Cornstarch and Sour Cream: Blend in the cornstarch and sour cream until smooth, being careful not to overmix.

Step 3: Bake the Cheesecake

1. Wrap the Pan: Wrap the outside of the springform pan in a double layer of aluminum foil to prevent water from seeping in during the water bath.
2. Pour and Smooth the Filling: Pour the filling over the crust and smooth the top with a spatula.
3. Water Bath: Place the wrapped pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the side of the springform pan.
4. Bake: Bake for 60-70 minutes or until the edges are set and the center still jiggles slightly.
5. Cool Gradually: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an hour to prevent cracking.

Step 4: Chill and Serve

1. Refrigerate: Transfer the cheesecake to the refrigerator and let it chill for at least 4 hours or overnight.
2. Serve: Carefully remove the cheesecake from the springform pan, slice, and garnish with whipped cream and lemon zest for an extra pop of flavor.

Tips for the Best Lemon Ricotta Cheesecake

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth, lump-free batter.
• Avoid Overmixing: Overmixing the batter can create air bubbles, so mix gently, especially after adding eggs.
• Proper Cooling: Let the cheesecake cool gradually to avoid cracks.

This Lemon Ricotta Cheesecake is an elegant yet easy dessert, perfect for lemon lovers! Each bite is creamy and light with a zesty finish, making it ideal for spring, summer, or any time you want a refreshing treat. Enjoy!