Lemon Ricotta Cheesecake

With the world in shambles, this year’s Easter should probably have been more dessert-elaborate than it was, but sometimes you’re just TIRED and you don’t want to bake 10 different desserts, ya know?

I had an urge to bake a lemon cheesecake though, so that’s what I did, and yup, you know it, I used the help of my favorite website, Foodgawker, and found this recipe. I altered it per usual and you can check out my recipe below.


32oz (2 lbs) ricotta cheese
1 8oz package cream cheese
1 cup sugar
1 lemon, zested and juiced
1 tsp cinnamon
1 tsp lemon extract
1/4 tsp salt
1/4 tsp vanilla extract
6 whole eggs
1/3 cup all-purpose flour
1 pre-assembled pie crust (I used store bought Keebler walnut pie crust)


  1. Preheat oven to 350F. You may want to grease/spray some cupcake tins as well, I had enough batter left over to make about 8 additional mini cheesecakes that way.
  2. In a stand mixer, combine ricotta, cream cheese, lemon zest, and sugar and mix on a low-medium setting until well combined.
  3. Add the cinnamon, lemon juice, lemon extract, vanilla extract, and salt until completely combined.
  4. Add the eggs one at a time, making sure they’re well combined before adding the next one.
  5. Slowly add in the flour and mix until well combined.
  6. Pour into your pie crust (and any remainder either in a secondary pie crust or cupcake tin). Tap them both on a counter to get all the air bubbles out.
  7. Bake for about 1 hour and 30 minutes and let cool for at least an hour before serving. Enjoy!

Don’t forget to follow me on Instagram @vivianapodinaphotography


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