Lemon Ricotta Cheesecake

January  2, 2017
1 Ratings
Photo by Leigh Suznovich
  • Makes 1 cake
Author Notes

This is a luscious and airy lemon ricotta cheesecake on the most sensational almond biscotti crust! —Leigh Suznovich

What You'll Need
  • 14 plain almond biscotti cookies
  • 1 teaspoon cinnamon
  • 1/2 stick butter, melted
  • 2 pounds whole milk ricotta cheese
  • 1 cup granulated sugar
  • 2 lemons, zested
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 6 eggs
  • 1/3 cup all-purpose flour
  1. Pre-heat the oven to 350 and grease the bottom of a 9 1/2 inch springform pan with soft butter or shortening. Set up a food processor and get the biscotti into its bowl. Run the processor until the biscotti become a fine crumb. Combine the biscotti crumbs with the cinnamon and butter in a bowl and stir it all together well. It should become like wet sand. Transfer the mixture to the bottom of the springform pan and press it out into an even layer. Use the bottom of a glass to really press it all down firmly into a solid crust. Bake the crust for 15 minutes to lightly brown it. Then take it out and let it cool. Reduce the oven heat to 300.
  2. While the crust bakes and cools, prepare the filling. Set up a stand mixer with the paddle attachment and combine the ricotta, sugar and lemon zest in its bowl. Beat all of that together well until smooth and fluffy. Add the cinnamon, lemon extract, salt and vanilla, letting them get completely mixed in. Pour in each egg one at a time. Once they are stirred in, turn the speed to low and slowly add in the flour. Let the flour just get mixed in, then the batter is done!
  3. Grease the sides of the springform pan now so the cheesecake doesn't stick. Pour the cheesecake batter in over the crust and smooth it out evenly with a spatula. Bake the cake for about an hour and half, until it is golden on top and completely set. Let it cool for at least 30 minutes before releasing it from the pan. Transfer it to a sealable cake plate and let it chill in the refrigerator for at least 3 hours. Then slice and serve!

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  • Leigh Suznovich
    Leigh Suznovich
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2 Reviews

judy July 6, 2018
I hav som ricotta that I need to use and this recipe drew me. But I note that it uses lemon extract rather than the juice of the zested lemons. I was wondering why?
Leigh S. July 6, 2018
Great question! I was afraid that the ricotta would not set up properly with all of the acidity in the lemon juice, so I went the safer route with the extract.