Ingredients
- 1 cup ricotta cheese (whole milk, well-drained)
- 4 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp lemon zest
- 1 ½ tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp all-purpose flour (optional, for firmness)
- Pinch of salt
Crust (optional):
- 3/4 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
Instructions
- Prepare the crust (optional): Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a greased 6″ springform pan. Chill while preparing the filling.
- Make the filling: In a mixing bowl, beat ricotta and cream cheese until smooth. Add sugar, egg, lemon zest, lemon juice, vanilla, and flour. Mix until creamy and well combined.
- Bake: Pour filling into the pan. Place pan on a baking sheet. Bake at 325°F (160°C) for about 40–45 minutes, or until the center is just set but slightly jiggly.
- Cool: Turn off oven, crack the door, and let cheesecake cool inside for 30 minutes to prevent cracking. Then transfer to the fridge for at least 4 hours (or overnight).
- Serve: Garnish with powdered sugar, whipped cream, or fresh berries before serving.
Would you like me to also make a no-bake version of this 6″ lemon ricotta cheesecake for you?