Delicious and Refreshing Ricotta and Lemon Cheesecake

This ricotta and lemon cheesecake is the perfect combination of creamy and tangy flavors. Made with a luscious ricotta cheese filling and a zesty lemon twist, every bite will take you to dessert heaven. The smooth texture, bright aroma, and delicate sweetness of this cheesecake make it an absolute crowd-pleaser. Whether you crave a light treat for a summer gathering or want to surprise your loved ones with a decadent dessert, this recipe will become your go-to favorite.

Ingredients

• 2 cups graham cracker crumbs
• ⅓ cup melted butter
• 3 cups whole milk ricotta cheese
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream
• Whipped cream and fresh berries, for garnish

Directions

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the ricotta cheese and sugar until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the cornstarch, flour, lemon zest, lemon juice, vanilla extract, and sour cream until well combined.
6. Pour the batter over the crust in the springform pan.
7. Bake for 50-60 minutes or until the edges are set but the center still has a slight wobble.
8. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually.
9. Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.
10. Before serving, garnish with whipped cream and fresh berries.
11. Enjoy the creamy and refreshing ricotta and lemon cheesecake!

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