I perfected a light and airy cheesecake with lemon and ricotta that’s become my go-to for Easter and Mother’s Day and always prompts questions about how it achieves that remarkable lift.

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I never expected a cheesecake to feel like a cloud, but this Fluffy Lemon Ricotta Cheesecake does just that. I use whole milk ricotta and cream cheese to get that dreamy texture and it feels unexpectedly bright.

It’s the kind of dessert that makes you second guess everything you thought about cheesecake, sort of between an Italian Lemon Cheesecake and a Light And Airy Cheesecake yet with its own personality. You’ll wanna know how it gets so light but I’m not spilling the secrets here, just say it’s wildly addictive and perfect for special days.

Ingredients

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Ricotta – Light, grainy cheese rich in protein, adds moisture and a tender texture
Cream cheese – Creamy, tangy fat base, adds body, helps the cake be rich and smooth
Eggs – Egg yolks add richness, egg whites whipped give airy, fluffy lift
Lemon zest and juice – Bright citrus note, adds fresh acidity, balances sweetness and lifts flavor
Sugar – Sweetens and aids browning, too much masks lemon and delicate cheese notes
Graham cracker crumbs – Crunchy, buttery crust base adds carbs, a toasty contrast to soft filling
Butter – Melts into crumbs to bind crust, adds fat, flavor and richer mouthfeel

Ingredient Quantities

1 1/2 cups (150 g) graham cracker crumbs

3 tbsp granulated sugar

6 tbsp (85 g) unsalted butter, melted

2 cups (475 g) whole milk ricotta, well drained

8 oz (225 g) cream cheese, softened

3/4 cup (150 g) granulated sugar, divided

3 large eggs, separated

2 tbsp all purpose flour

1/2 cup (120 ml) sour cream or heavy cream

zest of 2 lemons (about 2 tbsp)

2 tbsp fresh lemon juice

1 tsp vanilla extract

1/4 tsp fine salt

powdered sugar for dusting (optional)

fresh berries for serving (optional)

How to Make this

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1. Preheat oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan in foil and set aside. Mix graham cracker crumbs, 3 tbsp granulated sugar and the melted butter, press into the bottom (and a little up the sides if you want), then chill in the fridge while you make the filling.

2. Drain the ricotta very well (put it in a fine mesh sieve or cheesecloth over a bowl for 15-30 minutes and press out extra liquid) so the cake stays light and not watery.

3. In a large bowl beat the drained ricotta with the softened cream cheese and 1/2 cup of the granulated sugar until smooth. Add the egg yolks (one at a time), then stir in the flour, sour cream (or heavy cream), lemon zest, lemon juice, vanilla and salt until just combined.

4. In a separate, completely clean bowl whip the 3 egg whites to soft peaks, then gradually add the remaining 1/4 cup sugar and continue whipping to stiff glossy peaks. Don’t overbeat or the whites will get dry.

5. Fold about a third of the whipped whites into the ricotta mixture to loosen it, then gently fold in the rest until no big streaks remain. Use a spatula and be gentle, you want to keep as much air as possible.

6. Pour the batter onto the chilled crust, smooth the top, then place the springform in a large roasting pan. Pour hot water into the roasting pan until it comes about halfway up the outside of the springform to make a water bath.

7. Bake at 325°F (163°C) for about 50 to 60 minutes, until the edges are set and the center still jiggles slightly when you gently shake the pan. Ovens vary so start checking at 45 minutes.

8. Turn the oven off, crack the door and let the cheesecake cool in the oven for 30 minutes to prevent big cracks. Then remove from the water bath, unwrap foil, cool completely on a rack.

9. Chill at least 4 hours or overnight for best texture. Before serving run a knife around the edge, release the springform, dust with powdered sugar if you like and top with fresh berries. It keeps well in the fridge for a few days, and honestly tastes even better after a night.

Equipment Needed

1. 9-inch springform pan (wrap the bottom in foil)
2. Large roasting pan for the water bath
3. Electric mixer or stand mixer (for cream cheese and whipping egg whites)
4. 2 mixing bowls (one must be completely clean and dry for the whites)
5. Fine mesh sieve or cheesecloth set over a bowl to drain ricotta
6. Rubber spatula for folding and smoothing the batter
7. Measuring cups, spoons and a kitchen scale (scale helps with accuracy)
8. Cooling rack and a sharp knife for loosening the cake before serving

dont forget a small saucepan or microwave-safe bowl to melt the butter if you need one.

FAQ

Why do I have to separate the eggs? A: The yolks add richness and structure, the whipped whites add air so the cheesecake is light and fluffy. Beat whites to soft peaks only and fold them in gently, or you'll knock out the air and end up dense.

My ricotta is watery, what can I do? A: Drain it. Put ricotta in a fine mesh sieve lined with cheesecloth or paper towels and chill over a bowl for 30 minutes to a few hours, even overnight if you can. Press gently with a spoon to speed it up. Well drained ricotta gives a smoother, less grainy cake.

How do I stop the top from cracking? A: Bake low and slow in a water bath. 300 to 325 F works well, bake until the center still jiggles a bit. Don’t overbake, cool in the oven with the door cracked for about an hour, then finish cooling on the counter. Run a knife around the edge while it’s warm to prevent sticking and cracks when it cools.

Can I swap the crust or skip it? A: Yes. Digestive biscuits, shortbread, or crushed almonds all work, just adjust sugar and butter to get a pressable mix. If you skip the crust, grease the pan well and reduce bake time a little because the filling cooks faster without a crust.

Sour cream or heavy cream which should I use? A: Both work. Sour cream gives a nice tang and steadier texture. Heavy cream makes it richer and silkier. If you use heavy cream and want tang, stir in a teaspoon or two of lemon juice or a tablespoon of sour cream.

How long can I store it and can I freeze it? A: Keep wrapped in the fridge for 3 to 4 days. You can freeze whole or sliced up to about a month. Thaw in the fridge overnight. Skip dusting with powdered sugar until after thawing so it doesn't get soggy.

Fluffy Lemon Ricotta Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: swap with digestive biscuit crumbs or crushed vanilla wafers 1:1 (use same 1 1/2 cups). If the cookies are sweeter, cut the crust sugar by 1 tbsp.
Whole milk ricotta: use mascarpone 1:1 for extra creaminess, or well drained cottage cheese that’s blitzed until totally smooth (measure by weight or same volume). Make sure to drain the cottage so the cheesecake isn’t watery.
Cream cheese: Neufchâtel works 1:1 if you want lower fat, or mascarpone 1:1 for a richer softer filling. If using mascarpone chill it so the batter holds up better.
Egg whites (for whipping): aquafaba can replace whipped egg whites — about 3 tbsp aquafaba per egg white, so for 3 whites use roughly 9 tbsp (a little over 1/2 cup). Whip to stiff peaks like egg whites. Or if you’re okay with a denser cake just use the 3 whole eggs without separating.

Pro Tips

1. Make sure the ricotta is really dry and the cream cheese is totally at room temp, otherwise the filling will be lumpy. If you rush draining the ricotta, press it with the back of a spoon or squeeze it in cheesecloth until it’s not weeping anymore. Warm cream cheese mixes smooth, cold cream cheese clumps.

2. Egg whites need a perfectly clean bowl and no yolk at all, and add the sugar slowly as you whip. Stop when they are glossy and hold stiff peaks. Overbeating gives dry, grainy whites and you lose the lift you worked for. Fold gently with a spatula, not a whisk, so you keep that air.

3. Use a water bath but dont pour boiling water right in, use hot tap water and put the springform inside the roasting pan first so you dont splash. Wrap the bottom well with foil so water cant seep in, and set the roasting pan on the oven rack before you add water so everything stays stable.

4. Cool slowly and chill overnight if you can. Sudden temp changes make cracks, so let the cake rest with the oven door cracked, then finish cooling on the counter before refrigerating. For clean slices heat a knife in hot water, wipe it between cuts, and the cake will look way nicer.

Fluffy Lemon Ricotta Cheesecake Recipe

Recipe by Jot Punji

0.0 from 0 votes

I perfected a light and airy cheesecake with lemon and ricotta that's become my go-to for Easter and Mother's Day and always prompts questions about how it achieves that remarkable lift.

Servings

servings

Calories

516

kcal

Equipment: 1. 9-inch springform pan (wrap the bottom in foil)
2. Large roasting pan for the water bath
3. Electric mixer or stand mixer (for cream cheese and whipping egg whites)
4. 2 mixing bowls (one must be completely clean and dry for the whites)
5. Fine mesh sieve or cheesecloth set over a bowl to drain ricotta
6. Rubber spatula for folding and smoothing the batter
7. Measuring cups, spoons and a kitchen scale (scale helps with accuracy)
8. Cooling rack and a sharp knife for loosening the cake before serving

dont forget a small saucepan or microwave-safe bowl to melt the butter if you need one.

Ingredients

1 1/2 cups (150 g) graham cracker crumbs
3 tbsp granulated sugar
6 tbsp (85 g) unsalted butter, melted
2 cups (475 g) whole milk ricotta, well drained
8 oz (225 g) cream cheese, softened
3/4 cup (150 g) granulated sugar, divided
3 large eggs, separated
2 tbsp all purpose flour
1/2 cup (120 ml) sour cream or heavy cream
zest of 2 lemons (about 2 tbsp)
2 tbsp fresh lemon juice
1 tsp vanilla extract
1/4 tsp fine salt
powdered sugar for dusting (optional)
fresh berries for serving (optional)

Directions

Preheat oven to 325°F (163°C). Wrap the bottom of a 9-inch springform pan in foil and set aside. Mix graham cracker crumbs, 3 tbsp granulated sugar and the melted butter, press into the bottom (and a little up the sides if you want), then chill in the fridge while you make the filling.
Drain the ricotta very well (put it in a fine mesh sieve or cheesecloth over a bowl for 15-30 minutes and press out extra liquid) so the cake stays light and not watery.
In a large bowl beat the drained ricotta with the softened cream cheese and 1/2 cup of the granulated sugar until smooth. Add the egg yolks (one at a time), then stir in the flour, sour cream (or heavy cream), lemon zest, lemon juice, vanilla and salt until just combined.
In a separate, completely clean bowl whip the 3 egg whites to soft peaks, then gradually add the remaining 1/4 cup sugar and continue whipping to stiff glossy peaks. Don’t overbeat or the whites will get dry.
Fold about a third of the whipped whites into the ricotta mixture to loosen it, then gently fold in the rest until no big streaks remain. Use a spatula and be gentle, you want to keep as much air as possible.
Pour the batter onto the chilled crust, smooth the top, then place the springform in a large roasting pan. Pour hot water into the roasting pan until it comes about halfway up the outside of the springform to make a water bath.
Bake at 325°F (163°C) for about 50 to 60 minutes, until the edges are set and the center still jiggles slightly when you gently shake the pan. Ovens vary so start checking at 45 minutes.
Turn the oven off, crack the door and let the cheesecake cool in the oven for 30 minutes to prevent big cracks. Then remove from the water bath, unwrap foil, cool completely on a rack.
Chill at least 4 hours or overnight for best texture. Before serving run a knife around the edge, release the springform, dust with powdered sugar if you like and top with fresh berries. It keeps well in the fridge for a few days, and honestly tastes even better after a night.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.