This light and refreshing lemon ricotta cheesecake is as delicious as it is easy. Ricotta cheesecakes are the lighter and fluffy version of the new york style cheesecake. I fell in love with light ricotta cheesecakes in Italy; they have the perfect amount of sweetness and aren’t dense or overly sweet.
Ricotta provides a much more mild tasting cheesecake than cheesecakes made will all cream cheese. They also don’t have the tang associated with cream cheese cheesecakes and instead produce a wonderfully mild panna cotta tasting cake.
mascarpone VS cream cheese:
In addition to ricotta, this recipe also calls for 8 ounces of a thicker sweet cheese to help solidify the cake. I use mascarpone because I want a sweeter, smoother, and less tangy taste.
Tips for perfect ricotta cheesecakes:
- Use fresh ricotta. The fresher the ricotta, the smoother the cake will be. If it’s not fresh, it could produce a grainier texture.
- Have all your ingredients at room temperature. This helps prevent splitting and the dreaded cracked top.
- Add a little bit of flour. This also helps create a smooth texture and prevents splitting.
- Leave the cake in the oven with heat off for 30 minutes after its done baking. This lets it cool down slowly, which also helps prevent cracking.
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Lemon and Cardamon Olive Oil Cake
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Bourbon Banana Cake with Bourbon Caramel Frosting.