Lemon ricotta cheesecake

Made with both ricotta and mascarpone, lemon juice and zest, this lemon-ricotta cheesecake is a crowd pleaser and can be made a day in advance.

This Ricotta Cheesecake with Lemon and Biscuit Base is super creamy, fluffy, and bursting with delicious flavors. It's the ideal dessert to end a meal or savor during your afternoon tea!

Try this super creamy Lemon Ricotta Cheesecake. With creamy, airy texture and bright citrus flavor, it simply melts in your mouth!

This Italian Lemon Cheesecake is made light and fluffy with the addition of ricotta cheese. It's got plenty of fresh lemon flavor!

Lemon Ricotta Cheesecake

My Italian lemon ricotta cake, made with simple ingredients, is light, fluffy, and full of lemony flavor! Making it perfect for any occasion.

Limoncello Ricotta Cake is a light, moist, and flavorful Italian-inspired dessert. Infused with the bright taste of Limoncello liqueur and the richness of ricotta cheese, this cake is perfect for special occasions or as a delightful finish to a family meal. Ingredients For the Cake: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2

If you love lemons, you are going to love this cheesecake. This beautifully creamy dessert takes a bit of time but can be made in advance and is an absolute showstopper!

Adapted from The New York Times 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 10-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…

A light and fluffy lemon ricotta cake with olive oil, ricotta cheese, and fresh lemon juice and zest. An easy ricotta cake recipe!