The virtues of cheesecake are as follows: it is incredibly easy to throw together; it can be made a day in advance; it feeds many people; and people generally love it. This one, made with both ricotta and mascarpone, and both lemon juice and zest is a huge crowd pleaser.
Unlike classic New York-style cheesecake, this lemon-ricotta cheesecake is sheathed by a simple cookie-crumb dusting, which allows it to come together in no time. Its silky texture tastes both rich and light at the same time, and though a small slice will suffice, it’s nearly impossible to resist seconds.
These are the cookies my mother always uses for her cookie crusts — they are so good and made with seven ingredients all of which you can pronounce: flour, butter, sugar, eggs, vanilla, salt, baking soda:
The lemon zest is key in this cheesecake — it complements the ricotta so nicely and just adds a lovely bright flavor.
Ready for its water bath:
Lemon-Ricotta Cheesecake
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 10-12 servings
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Source: My mother via an old New York Times Magazine recipe — can’t find an online source for the original recipe.
Notes:
- Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving.
- You’ll need a 9-inch springform pan for this recipe.
- Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be made a day in advance. Bring to room temperature briefly before serving.
- Fresh ricotta versus not: Fresh is best. My mother always uses fresh, but keep in mind you will need three pounds, which can get pricey. Most recently I made two using standard grocery store ricotta, and I still thought it was completely delicious, but several commenters have not had success with non-fresh ricotta, so I am advising to use fresh ricotta only here. Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes.
- The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It’s a subtle touch, but still really nice. Use whatever cookie you like, but I highly recommend the Jules Destrooper butter waffles if you can find them. This is what my mother always uses and what I use now, too. They are made of all good things — flour, butter, sugar, eggs, vanilla, salt, baking soda — and they are delicious to boot. You also could skip the cookie coating all together for simplicity.
- If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove it when it reads 150-155ºF.
- I have never done this, but the next time I make this, I’m tempted to skip the water bath, and bake the cake on a rimmed sheet pan at 350ºF for about an hour — I’ve seen a number of recipes that skip the water bath without issue.
Ingredients
- 3 lbs. whole milk fresh ricotta, (low-fat won’t work here; Calabro brand, sold at Whole Foods, is nice)
- 1 tablespoon butter, softened
- ¼ cup grated or smashed cookie of choice, Jules Detrooper butter waffles are so good
- 1 teaspoon plus 1½ cups sugar
- 1 cup mascarpone
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons grated lemon zest
- 2 teaspoons fresh lemon juice
Instructions
- Place ricotta in a sieve over a bowl and let drain for 1 hour.
- Triple wrap the bottom and sides of 3×10-inch springform pan with aluminum foil. Butter the sides, bottom and rim of pan. Mix the smashed or grated cookie crumbs with 1 teaspoon sugar and coat the pan.
- Preheat the oven to 350ºF. Fill a teapot with water and bring to a boil. Place the mascarpone in the bowl of an electric mixer and beat until light. Transfer to a small bowl; then add ricotta and lemon zest to bowl of electric mixer. Beat at low speed until smooth. Beat in the eggs one at a time until smooth. Beat in the remaining 1½ cups sugar. Continue to beat until mixture is very smooth. Beat in the mascarpone, vanilla and lemon juice. Pour into the pan and smooth the top.
- Place the pan inside a roasting pan whose sides are not higher than the cake pan. Open oven and pull rack out halfway — make sure it’s stable. Place pan on rack, then pour in the boiling water from the teapot into the larger pan to within 1 inch of the top of the smaller pan. Bake for one hour and 15 minutes. Test with finger — the top should spring back a bit. Give the pan a shake — if the batter ripples under the surface too much, it probably needs more time. It should be slightly golden on top. Note: Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove the cheesecake when the thermometer reads 150-155ºF.
- Remove and let cool to room temperature in the water bath. Refrigerate overnight or for at least 4 hours before serving. It will firm up as it rests.
- To unmold, slide a thin knife around the cake edges. Release the sides of the springform pan. Refrigerate until serving.
- Category: Dessert
- Method: Oven
- Cuisine: Italian/American
Keywords: cheesecake, lemon, ricotta, mascarpone, make-ahead
Eden Passante says
I love ricotta and this looks like the perfect recipe for it! I’m in!
France says
Gorgeous. I am excited about making this recipe for Thanksgiving! I don’t care for pumpkin & pecan pie is too sweet. I’m in a small town and although our store has ricotta it is low fat. Drag. Sooo I did the math, bought all the dairy and like a nice Italian girl should, I made homemade ricotta today, for the first time ever. It made 3 lbs exactly. Whew. Wednesday is the day for the cheesecake. Can’t wait!
alexandra says
Oh my goodness, you are amazing! Nice call on not using the low fat — it really doesn’t work well here. Happy Thanksgiving!!
Kirra says
Can you use this recipe to make mini cheesecakes?
Kathy says
This cheesecake tasted really good, however , it came out really dense and kind of greasy/slimy on the bottom. I’m wondering if it was because 1- I made minis and put the water bath on the rack below or 2- I am at high altitude. Perhaps I should have added an egg??
Eve says
I confused, I need to know the correct size of the pan it says 3×10. I guessing is 3 pans size 10. Please help. Thanks
alexandra says
Hi,
It’s a round pan, 10 inches in diameter and 3 inches tall. Hope that helps!
Bibi says
Do I have to adjust measurements to use a 9″ x 3″ pan?
Kerry says
I used whole milk ricotta from the grocery store (not fresh) and it came out very grainy. I would not make it again.
alexandra says
Oh no! I’m sorry to hear this. That’s very disappointing. I have had success with standard super market whole milk ricotta though I do believe fresh is better.
Adriana says
If you run the ricotta through a food processor for a few seconds it becomes smoother and creamier. It will never be as smooth as cream cheese and if that’s the texture anyone’s looking for, shouldn’t bother with ricotta. I personally enjoy the texture of ricotta, but it is as always a matter of preference.
★★★★★
alexandra says
Great tip, Adriana—thank you! It’s always interesting to me how textures bother people—I have very few food aversions. A friend of mine never thought she liked ricotta, but then made it homemade and loved it. But yes, it’s all a matter of preference.
Amanda says
You should try making your own ricotta…then it’s not expensive at all, and even tastier 😉
Joanna says
I bought three packages of fresh ricotta…we have a local Family owned cheese factory in town:) anyway I gave my mom a 3 pound package, my grandmother a 3 pound package and accidentally left the 2 pound package for me/(((( so I improvised and added 16 oz of cream cheese ! I will let you know how it tastes when we eat it on Easter tomorrow. The batter was delicious ?
alexandra says
So happy to hear this, Joanna! How did it turn out? I haven’t made this in ages and have been meaning to revisit.
Eden Passante says
That texture looks heavenly!! Sounds so amazing with the lemon!
Dianne says
Hello!
I decided to make fresh ricotta to use for this cheesecake. Your recipe calls for 3lbs of ricotta that you then strain. Do you have any idea what it weighs after you strain it or about how many cups it equals? Since I made my own it is already straining and I don’t know how to compare measurements.
Thank you
alexandra says
Hi Dianne, this is a very good question. I have to admit I haven’t made this in a long time, but I think it’s about 5 cups. Hope that helps!
Dianne says
Thank you so much for your speedy reply!! I wanted to make it this morning and was so hoping you would have replied!!! Ok. I will try it with 5 cups and let you know how it turns out.
alexandra says
Sure thing! I hope it turns out well for you. This one has given some people trouble and I can’t quite figure out why. Many people love it, as do I, and it’s always well received, but it’s just one of those things that hasn’t been consistent over the years. Anyway, let me know! Thanks for writing in.
Dianne says
So I made the cheesecake and it is DELISH. I love the little bit of cookie crust. I didn’t think I would be able to notice it because there is hardly any of it, but it’s perfect.
I used the full amount of all the fresh ricotta I made. It had been drained and it weighed 2 lbs 6 oz. which was just slightly under 5 cups. And I followed the rest of the recipe as you wrote it and it turned out great.
Here is the recipe and amount I used for the fresh ricotta.
12 cups whole milk
4 cups heavy cream
2 teaspoons kosher salt
6 tablespoons freshly squeezed lemon juice
6 tablespoons white vinegar
Directions
Pour the milk, cream and salt into a large saucepan. Attach a candy thermometer to the side of the pot. Heat the milk over medium heat to 190°F, stirring occasionally to keep it from scorching. Remove from heat and add the lemon juice & Vinegar. Stir it once or twice, and let the pot sit undisturbed for 5 minutes.
Line a colander with a few layers of cheesecloth and place it over a large bowl. Pour the curds and whey into the colander and let the curds strain for at least one hour. And then put it in the fridge over night.
alexandra says
You are TOO kind to share your ricotta recipe AND the perfect amount for this cheesecake…thank you!! I am so happy to hear that this turned out well, most especially because you went through the trouble of making your own ricotta. I love homemade ricotta. You are inspiring me. Thanks again so much for writing in.
Anneliese says
I just took this out of the oven and I’m wondering whether the cake should have risen nearly 2 inches above the rim of the pan, I didn’t use a hot water bath (couldn’t find the roaster) but I put several cake pans of boiling water in the oven for steam. The cake was still a little jiggly after 1-1/2 hours so I turned off the oven and left the cake for another 1/2 hour. It still wiggles a bit but a cake tester brought up dry crumbs so I’m hoping it will settle overnight. I baked it for my co-workers so I hope it turns out okay ?
Christine says
Just wondering if all the ingredients should be cold or room temperature for making this? Or does it matter?
alexandra says
I don’t think it really matters, but probably not ice cold (as in straight from the fridge) — mascarpone whips better when it’s at room temperature for a little bit.
Marina says
thank you for not using graham crackers!!!!
alexandra says
🙂 🙂 🙂
Yuliya says
I was planning on using Speculoos cookies for the crust, will the cake turn out okay if use more than 1/4 cup, say 1/2? I love my cookie crust 😉
alexandra says
Oh yes!! Do it. So sorry for the delay here. I LOVE the idea of Speculoos as I love Speculoos. Do you have a good recipe?
Yuliya says
I was planning on making this cheesecake originally: http://selfproclaimedfoodie.com/cookie-butter-cheesecake/ and just decided to combine that crust with this recipe, so I guess I’ll see how many cups of Speculoos cookie will work best. And sorry for the delay in responding as well. I’ll let you know how it turns out!
alexandra says
Perfect! Can’t wait to hear how it turns out.
Brandy says
My boyfriend’s favorite dessert is Ricotta Cheesecake! His birthday is this weekend and I’m going to make this recipe. I can’t wait to try it tomorrow! How on earth do you make something and not taste it right away? I’m going to have to exercise all of my willpower.
★★★★★
alexandra says
I have ZERO willpower. My only suggestion is to kind yourself a project or a crossword puzzle 🙂 Good luck!
Brandy says
I had the same issue as another commenter here – not able to use a water bath, the cheesecake rose 1 or 2 inches above the pan. I’m hoping it still works, we’ll eat it today.
alexandra says
Hope it worked out!
HELEN L. OTTINGER says
MY ITALIAN MOTHER-IN-LAW USED TO MAKE THIS. I HAVEN’T HAD IT IN YEARS. SHE HAS PASSED AWAY SEVERAL YEARS AGO. THIS WILL BE MY FIRST ATTEMPT AT MAKING IT MYSELF. I SURE HOPE I CAN MAKE IT LIKE HERS.
Diane Rosenblum says
I made the cake with the fresh ricotta per Dianne’s recipe and it was wonderful! We had it for Christmas. Thanks!
★★★★★
alexandra says
So happy to hear this, Diane!
Jennifer L Cole says
Hi, like many before me have said, I am very excited to make this. It looks amazing. I’d also like to thank Diane for posting her homemade ricotta recipe. I love to make things from scratch as often as possible so, while it’s a little more effort, I think I will give it go. Typically, I find that a little extra effort has exponential payoffs:)
Jude says
I’ve made this several times and it’s always a hit. The baking time does vary, and it’s definitely best to make it the day before, but this recipe is spectacular. Delicious plain, also very good with a raspberry sauce
★★★★★
alexandra says
So happy to hear this, Jude! Thanks so much for writing. Raspberry sauce sounds delicious here.
ANGELA ABRUZESE says
What is the amount of flour needed in this recipe. It is not included in the notes…Pls. reply asap…have all ingredients out and in process of putting together with my grandson helping….thanks
Alexandra says
There is no flour in the recipe! You’re good to go 🙂
Jennifer Benson says
Fabulous recipe with terrific instructions.
★★★★★
alexandra says
Wonderful to hear this, Jennifer!
Gretchen Knapp says
This is delicious! I used an immersion blender before adding the mascarpone to get a REALLY creamy texture. It took about 30 minutes longer to bake in my oven. The flavor deepens with time—I’d make it two days in advance next time. Only issue is that it’s a little tricky to serve without a bottom crust.
★★★★★
Cat says
Made this for Christmas the night before. It was gorgeous, and even more so after it was chilled overnight. I imagine it came out exactly as it was supposed to. It was so creamy. Just beautiful. And as I cut the first slice I had the whole family surrounding me with their cameras out, snapping pic after pic. However, the taste was not what I’m used to. I typically make a cream cheese cheesecake and this one tasted more like a really good cannoli. It was delicious, just different from what we were used to. (I used store bought ricotta).
I gave it four starts only because I prefer cream cheese cheesecake, but if you love a Ricotta cheesecake this one came out beautifully!
★★★★
alexandra says
Thanks for this thoughtful comment, Cat! Glad to hear it turned out beautifully; bummer it wasn’t what you had in mind! But I so appreciate the feedback. Happy happy 2019 to you!
Dawn Cope says
I tried making this on a heavy jelly roll sheet…so far its baking fine one hour already and 15 min but still under done….did not have a roasting pan
alexandra says
Did it turn out OK in the end?