There’s something about a slice of lemon ricotta cheesecake that evokes feelings of sunshine and blissful summer days, isn’t there? The creamy richness combined with the zesty zip of lemon elevates this dessert into a delightful treat that’s perfect for any occasion—from a simple family dinner to a special gathering with friends. Picture this: A lush, velvety cheesecake filling perched atop a buttery biscuit base, every bite bursting with flavor. When you serve it, watch as everyone gathers around the table, eyes wide and mouths watering in anticipation. It’s hard to believe this light and refreshing lemon ricotta cheesecake slice is so simple to make!
Why You’ll Love This Recipe
– **Effortless Elegance**: This lemon ricotta cheesecake slice is a go-to dessert that impresses without overwhelming your schedule.
– **Zesty Flavor Explosion**: The lively lemon notes paired with the creamy ricotta provide a beautifully balanced taste that’s both refreshing and satisfying.
– **Make-Ahead Magic**: Easily prepare this cheesecake in advance, freeing up your time on the day you plan to serve it.
– **Endless Versatility**: Perfect for any gathering, it pairs beautifully with a cup of tea or coffee, and is delightful on its own!
Ingredients
To create this luscious lemon ricotta cheesecake slice, you will need:
– Digestive biscuits for a crunchy base.
– Butter to bind the biscuit crumb together.
– Ricotta cheese that gives our cheesecake its creamy texture.
– Cream cheese for an extra layer of richness.
– Caster sugar to sweeten harmoniously.
– Eggs to create the perfect set.
– Lemon rind and lemon juice for that refreshing zing.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Making this dreamy lemon ricotta cheesecake slice is easier than you think!
Preheat your oven to 180C. While it’s warming up, grease an 18x28cm slice pan and line it with baking paper—this will make removing the cheesecake a breeze later on.
Next, grab your food processor and blitz the digestive biscuits until they form a fine crumb. Here’s where the magic happens—add the melted butter and pulse a few times until everything is combined beautifully. Pour this mix into your prepared tin, press it down firmly to form an even layer, and bake for 8 minutes.
When the base is done, reduce the oven temperature to 160C. Wipe out the food processor (it might still have bits of biscuits in it—don’t worry). Now, let’s blend together the ricotta, cream cheese, and caster sugar until it’s smooth and creamy. Scrape down the sides as needed; we want perfection here! Add in the eggs, freshly grated lemon rind, and zesty lemon juice. Blend until it’s all mixed together beautifully.
Pour this luscious mixture over your baked biscuit base and carefully return it to the oven. Bake for 40 minutes or until the cheesecake is set (it should have a slight jiggle in the middle). Once it's out, turn off the oven and let it cool fully in there for about 1-2 hours.
When your cheesecake has cooled completely, slice it into squares and prepare for the delightful faces of your family and friends when they take a bite!
Pro Tips for Making the Recipe
– Use room temperature ingredients: Allow your ricotta and cream cheese to sit at room temperature before mixing to ensure a smooth, lump-free filling.
– Go for fresh! Freshly grated lemon rind and freshly squeezed lemon juice elevate the flavor—don’t settle for bottled!
– Keep an eye on it: Every oven is different, so check your cheesecake a bit earlier than the recommended time to avoid overcooking. We want it silky smooth!
How to Serve
This lemon ricotta cheesecake slice can be served simply as is, or dressed up with some beautiful garnish. A sprinkling of powdered sugar on top or a dollop of whipped cream adds a sophisticated touch. You might also try some fresh berries for a pop of color and added freshness. Pair it with tea or coffee during afternoon gatherings, or enjoy a slice after dinner with friends. No matter how you choose to serve it, this cheesecake is sure to be a hit!
Make Ahead and Storage
One of the best features of this lemon ricotta cheesecake slice is its make-ahead potential! You can prepare it a day or two in advance. Just store it covered in the refrigerator until ready to serve. If you want to keep it longer, it can also be frozen—just make sure to wrap it well to prevent freezer burn. Simply thaw it overnight in the refrigerator before serving. With its fantastic flavor and creamy texture, there’s no doubt this cheesecake will capture hearts every time.
So there you have it—a delightful, easy lemon ricotta cheesecake slice that’s bursting with flavor! Treat yourself and your loved ones to this delicious dessert today—you won't regret it!
Lemon Ricotta Cheesecake Slice
Equipment
- Food Processor
- Oven
- Slice Pan
Ingredients
- 250 g digestive biscuits
- 80 g butter, melted
- 500 g ricotta
- 250 g cream cheese
- ½ cup caster sugar
- 2 eggs
- 1 tbsp lemon rind
- ⅓ cup lemon juice
Instructions
- Preheat oven to 180C. Grease an 18x28cm slice pan and line with baking paper.
- Blitz biscuits in a food processor to form fine crumbs. Add melted butter, pulse to combine. Press into prepared tin and bake for 8 minutes.
- Reduce oven to 160C. Blend ricotta, cream cheese, and sugar until smooth. Add eggs, lemon rind, and juice; mix until combined.
- Pour mixture over base and bake for 40 minutes until just set. Turn off oven and let cool for 1-2 hours.
- Once cooled, slice into squares and serve.