Simple Lemon Ricotta Cheesecake
A light and airy Italian-style cheesecake that balances the creamy richness of whole milk ricotta with bright, zesty lemon. Unlike traditional dense cheesecakes, this version is remarkably delicate and features a golden, slightly caramelized exterior.
Ingredients
Ingredients
- 2 lb Whole milk ricotta cheese drained of excess liquid
- 0.75 cup Granulated sugar
- 4 large Eggs room temperature
- 1 tsp Vanilla extract pure extract preferred
- 2 tbsp Lemon zest from approximately 2 large lemons
- 3 tbsp Lemon juice freshly squeezed
- 2 tbsp Cornstarch helps stabilize the structure
- 0.25 tsp Salt
- 1 tbsp Unsalted butter for greasing the pan
Notes
For the best texture, ensure the ricotta is well-drained; if it is very watery, let it sit in a fine-mesh sieve for 30 minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days. Serve chilled with a dusting of powdered sugar or a dollop of fresh whipped cream.