Lemon Ricotta Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper for easier removal.

Combine graham cracker crumbs, granulated sugar and salt in a medium bowl. Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the back of a measuring cup or a flat-bottomed glass. Aim for a compact, even layer.

Bake the crust for 10 minutes, then remove from oven and set aside to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C) if you prefer a gentler bake for the filling.

Drain ricotta: If the ricotta is watery, place it in a fine-mesh sieve or cheesecloth-lined colander set over a bowl and let drain for 15–30 minutes to remove excess whey. This yields a firmer, smoother filling.

In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until smooth and free of lumps (about 1–2 minutes). Scrape down the bowl.

Add the drained ricotta to the cream cheese and beat on low just to combine, then increase speed to medium and beat until fully incorporated and smooth, about 1 minute more. A blender or food processor can be used for an extra-silky texture—pulse until smooth.

Add granulated sugar, lemon zest, lemon juice, and vanilla extract to the cheese mixture. Beat on low until sugar is dissolved and ingredients are evenly distributed.

Add the eggs and extra yolk one at a time, mixing on low speed and scraping the bowl between additions. Mix only until combined—overbeating will incorporate too much air and can cause cracking.

Blend in the sour cream, flour and salt on low speed until just combined and the batter is homogenous. The batter should be thick but pourable. Scrape down the sides and give a final gentle stir by hand to remove any pockets of flour.

Pour the filling over the prebaked crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Prepare a water bath (optional but recommended for fewer cracks): wrap the outside of the springform pan in two layers of heavy-duty foil, sealing the bottom edge. Place the wrapped pan in a larger roasting pan and pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 45–55 minutes, or until the edges are set and the center still has a slight jiggle (it will continue to firm while cooling). If not using a water bath, check at 40 minutes and cover the top loosely with foil if it’s browning too quickly.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 30–60 minutes to reduce shock and minimize cracking.

Remove the pan from the oven (and from the water bath if used). Run a thin knife around the inside edge of the cake to loosen it from the pan to prevent sticking as it cools. Allow the cake to come to room temperature, then refrigerate, uncovered, for at least 4 hours or preferably overnight to fully set and develop flavor.

If using the sour cream topping: whisk together 1/4 cup sour cream and 1 tablespoon powdered sugar until smooth. Spread evenly over the chilled cheesecake.

Garnish with additional lemon zest and fresh berries if desired. Chill the assembled cheesecake an additional 15–30 minutes to let the topping set before slicing.

To serve, release the springform, transfer to a serving plate, and slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.