This Fluffy Lemon Ricotta Cheesecake combines the tangy flavor of fresh lemons with the rich creaminess of ricotta and cream cheese for a light, airy, and utterly delicious dessert. Perfect for spring or summer gatherings, this cheesecake has a delightful balance of sweetness and tartness with a wonderfully smooth texture.
Ingredients:
For the Cheesecake:
- 14 oz (380 g) cream cheese, room temperature
- 17 oz (500 g) ricotta cheese
- 4 eggs, lightly beaten
- 1 cup (200 g) caster/superfine sugar (add an extra 1/2 cup or 100 g if you prefer it sweeter)
- 12 fl oz (1 1/3 cups) plain yogurt
- 3 lemons, zest and juice
- 4 tablespoons cornflour/cornstarch
For the Topping (Optional):
- 2 tablespoons lemon curd
- 1 cup (235 ml) fresh whipping cream, for serving or decorating
- Grated chocolate, for garnish
Directions:
1. Preheat the Oven:
- Preheat your oven to 325°F (170°C). Line the bottom and grease the sides of a 9 or 10-inch (20 cm) springform pan.
- Foil Wrap: Wrap the base of the springform pan in foil to prevent water from leaking in during the water bath.
2. Prepare the Cheesecake Mixture:
- Mix Ingredients: In a large mixing bowl, combine 14 oz cream cheese, 17 oz ricotta, 1 cup sugar, 12 fl oz plain yogurt, zest and juice of 3 lemons, and 4 tablespoons cornflour. Mix until smooth and creamy.
- Add Eggs: Gradually incorporate the 4 lightly beaten eggs, stirring gently until fully combined.
3. Bake the Cheesecake:
- Pour the Batter: Pour the cheesecake mixture into the prepared springform pan.
- Water Bath: Place the springform pan inside a larger baking dish and fill the larger dish halfway with hot water to create a water bath. This prevents cracks and ensures a smooth, even bake.
- Bake: Bake for 45-55 minutes. The cheesecake should have a slight wobble in the center and be golden on top.
4. Cool the Cheesecake:
- Rest in the Oven: After baking, turn off the oven and leave the cheesecake inside with the door closed for 60 minutes. This helps prevent the cheesecake from cracking as it cools gradually.
- Chill: Once cooled, refrigerate the cheesecake for at least 6 hours, or preferably overnight, to set fully before serving.
5. Optional Topping:
- Decorate: For an extra layer of flavor, drizzle 2 tablespoons of lemon curd over the top of the chilled cheesecake. Garnish with grated chocolate for a subtle chocolatey touch.
- Whipped Cream: Serve with fresh whipped cream for an added touch of indulgence.
Serving and Storage:
- Serving: This cheesecake is best served chilled. Slice into 8 generous servings and enjoy with a dollop of whipped cream or fresh fruit.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Helpful Tips:
- Avoid Overbeating: Be careful not to overbeat the eggs into the batter to keep the cheesecake light and fluffy.
- Zest First: Make sure to zest your lemons before juicing to easily capture all that fragrant citrus zest.
- Water Bath: Wrapping the pan in foil prevents water from seeping into the cheesecake, ensuring it stays firm and creamy.
Frequently Asked Questions:
1. Can I make this cheesecake gluten-free?
Yes! The recipe is naturally gluten-free since it uses cornflour/cornstarch instead of wheat flour.
2. Can I substitute ricotta with mascarpone?
Yes, you can substitute ricotta with mascarpone for a richer, creamier texture, though the cheesecake may be slightly denser.
3. How do I know when the cheesecake is done?
The cheesecake is done when it is set around the edges and still has a slight wobble in the center. It will continue to firm up as it cools.
4. Can I freeze the cheesecake?
Yes! You can freeze the cheesecake (without the topping) for up to 3 months. Thaw it in the fridge overnight before serving.
Nutrition Information:
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes (plus chilling time)
- Calories: 892 kcal per slice
- Servings: 8 slices
This Fluffy Lemon Ricotta Cheesecake is perfect for any occasion, from casual get-togethers to elegant dinners. Its light, airy texture and tangy lemon flavor make it irresistible!
