Lemon Ricotta Cheesecake

If executed with a reasonable amount of precision and expertise, attributes which often elude me, cheesecake is, perhaps, the best type of dessert. In all honesty, can anyone think of an attribute sought after in a dessert that goes wanting in a cheesecake? In general, they are smooth, simple, tasty, decadent, and as Greg Wallace, best known for his Master Chef induced dessert fetish, will tell you; they do have the highly sought after ‘buttery biscuit base’. As you may have noticed I appear to have developed something of a cheesecake fetish myself and ought really to stop prefixing every cheesecake recipe with fragranced drivel regarding their excellence. Please, I invite you all to violently rebuke me if this trend continues.

When writing a new blog post, there is nothing quite like the inspiration for authorship delivered to one by the food about which one is writing. So, as I sit here masticating upon the penultimate slice of lemon ricotta cheesecake, I am reminded of a rather innocuous thought which came to me yesterday. As you shall soon discover, this entire cheesecake employs the services of one rather lonely lemon. The flavour imparted by this single, small, yellow citrus fruit is more than enough to give the dessert a rather pleasing taste. Why then, do so many recipes appear to make use of as many as four whole lemons? This seems absurd and rather over-the-top. Of course, I don’t wish to insult the entire population of lemon cheesecake enthusiasts, but surely it is better to use as little lemon as is sensible, since it would be best to avoid the bitter harshness of pure lemon juice? Wonders will never cease.

Lemon Ricotta Cheesecake

Makes one 9 inch cheesecake


• 200g crushed digestive biscuits

• 6 tbsp melted butter

• 60g granulated or caster sugar

• 500g ricotta cheese

• 300g cream cheese

• 3 eggs

• 1 lemon, zest and juice

• 150g gold caster sugar


1. Preheat oven to 180C. Mix the biscuits with the melted butter and sugar and press into the bottom of a greased 9 inch springform pan.

2. Best together the cream cheese, ricotta cheese, lemon juice, lemon zest before mixing in the sugar. Incorporate the eggs, one at a time until you are left with a uniform mixture. Pour this on top on the biscuit base.

3. Wrap the bottom of the springform pan tightly foil and bake in a bain-marie for around an hour. The cheesecake is ready when its centre wobbles a little when shaken – it should not have cracked at all on top. Remove from the oven and leave to cool, remove it from the springform pan when cool. It is best after having been returned to the fridge.

Cost: This cheesecake could be done a little more cheaply if one substitutes the ricotta cheese for extra cream cheese. However, I believe this is a necessary expense as it gives the dessert a wonderful smoothness. As such, the entire cheesecake will set one back around £3.80. As usual, this cost me a little less as my chickens provide me with eggs.

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143 comments on “Lemon Ricotta Cheesecake

  1. cookinginsens
    February 19, 2012 at 5:06 pm

    That slice looks luscious Frugal. And only with one lemon, hmm. Bravo again!

    • frugalfeeding
      February 19, 2012 at 9:57 pm

      Thanks, Rosemary. I was wonderful. Trust me, one lemon is all that is necessary.

  2. happyspinner
    February 19, 2012 at 5:14 pm

    Yummie! I love anything lemon, especially in desserts :-)

  3. Wine And Food Musings
    February 19, 2012 at 5:15 pm

    I have most definitely got to try this. I love cheesecake. I am from New York originally so I think it’s in my DNA. However, because I am a silly American could you clarify two things for me? What is caster sugar and what is a bain-marie? My mom’s name is marie is that close enough? :-) I think I must now go purchase a springform pan. I’ve been wanting to but hadn’t had the appropriate amount of motivation until now. Thanks and keep up the great work.

    • frugalfeeding
      February 19, 2012 at 5:48 pm

      Sure! Caster sugar is a finely ground form of granulated sugar and a bain-marie is a water bath! 😀

      • Wine And Food Musings
        February 20, 2012 at 2:25 am

        Great! I guess I am not as clueless as I thought because that’s what my brain was telling me those things were but I just wanted to make sure. :-)

    • k.m.
      February 19, 2012 at 5:51 pm

      I love lemons, but four of them in one cheesecake? Seems excessive.

      I think I will go for your recipe because as it happens I’ve never had lemon cheesecake before. We usually go for a plain one, if one could ever call a dessert as indulgent as cheesecake “plain”!

      • frugalfeeding
        February 19, 2012 at 9:55 pm

        It does, doesn’t it? OH you must try it – it’s so delicious.

  4. countrywoodsmoke
    February 19, 2012 at 5:20 pm

    Good thing you like cheesecake with all the wonderful versions you make. This looks and I bet tastes wonderful.

    • frugalfeeding
      February 19, 2012 at 9:57 pm

      Haha! Yes. I think this is the best version so far!

  5. thewholebagofchips
    February 19, 2012 at 5:24 pm

    I *love* ricotta cheesecake, it’s a special holiday treat at Easter time in our family. However, the addition of lemon to it….amazing! I am really impressed with how thick your crust is. To me, that’s one of the best parts of the cheesecake and so often it’s so thin it’s barely detectable. Nice job once again!

    • frugalfeeding
      February 19, 2012 at 9:57 pm

      Oh, that’s awesome :D. The crust is definitely the best part :D. You ought to give this one a go :)

  6. thesinglegourmetandtraveller
    February 19, 2012 at 5:49 pm

    I love a good cheesecake … love lemon … and this sounds a great recipe!

    • frugalfeeding
      February 19, 2012 at 9:55 pm

      Thanks! You should give it a pop, I’m sure you wouldn’t regret it 😀

  7. daniemarie
    February 19, 2012 at 5:51 pm

    This looks delicious!

  8. The PaperCup Kitchen
    February 19, 2012 at 6:07 pm

    Love cheesecake and this one looks and sounds divine!!!!!

    • frugalfeeding
      February 19, 2012 at 9:54 pm

      Thanks! I adored it and finished it not 5 minutes ago.

  9. Baker Bettie
    February 19, 2012 at 6:18 pm

    I agree with you here. Cheesecake is one of the best desserts. This looks gorgeous!

  10. wamthomas
    February 19, 2012 at 6:20 pm

    Looks divine. Curses for posting this on a Sunday afternoon! Tasty photos too, nice and naturalistic.

    • frugalfeeding
      February 19, 2012 at 10:00 pm

      Haha! Yes, I’m sorry, but I’ve been VERY busy this week. I had intended to post it in the morning.

  11. Razel Rull-Navarro
    February 19, 2012 at 6:33 pm


  12. Anita Mac
    February 19, 2012 at 6:34 pm

    oh – it looks so good. Love the flavours. Perhaps you need some editorial help over there – you know – a tester!!! I would like to volunteer for the job! Starting, of course, with your lemon ricotta cheesecake! It is safe to say, my mouth is watering as I type!

    • frugalfeeding
      February 19, 2012 at 9:53 pm

      Alas, the position has been filled for a while now! But if one becomes open again I shall let you know! My mouth is watering as I eat it 😀

  13. spree
    February 19, 2012 at 6:36 pm

    I love a complex & tart cheesecake, and this one looks really wonderful Frugal! Really love the recipe on this one!

    • frugalfeeding
      February 19, 2012 at 9:52 pm

      Thanks, Spree. It was seriously divine!

      • spree
        February 19, 2012 at 11:21 pm

        I have my own favorite cheesecake…and just so you know, this is REALLY saying something Frugal, but I think I simply must try yours! :)

        • frugalfeeding
          February 23, 2012 at 10:55 am

          Well, do it then! Perhaps it will replace your favourite 😀

  14. Hayley (Oat Couture)
    February 19, 2012 at 6:58 pm

    I really wish I had the self control necessary to make one of these and then have it sat within reach and not eat it all at once. Unfortunately self control is not my strong point! Absolutely adore cheesecake and this one looks fab! :)

  15. Zoe @ Pantry and Fridge
    February 19, 2012 at 7:53 pm

    Okay, I wrote in your Apple Pie post that it might be the first pie a attempt, BUT, after reading this one I have to take that statement back. :)
    Cheesecake is my very favorite and lemon cheesecake would probably take the crown.
    Thank you thank you thank you!!! :)
    I have to get a springform today.

    • frugalfeeding
      February 19, 2012 at 9:48 pm

      Haha! Yes, get one, they are amazing. I need a new one to be honest!

  16. Joanne
    February 19, 2012 at 8:08 pm

    I can’t believe I’ve never done a ricotta cheesecake, just cheesecakes with sour cream and cream cheese. Looks delicious!

  17. Brianne
    February 19, 2012 at 8:22 pm

    This sounds lovely–cheesecake is my favorite dessert, but I’ve never had one with lemon or with ricotta! Color me intrigued.

    • frugalfeeding
      February 19, 2012 at 9:47 pm

      Thanks! I shall – what colour is that again?

  18. cityhippyfarmgirl
    February 19, 2012 at 9:01 pm

    No rebuking necessary on the humble cheesecake, it truly is a fine dessert that is whole heartedly worth paragraphs of praise.
    (although, I am rather fond of an eye squinty tarty one… possibly more than the one lemon in those ones :-)

    • frugalfeeding
      February 19, 2012 at 9:47 pm

      Well – you could add more if you like, but I honestly don’t believe they would be necessary 😀

  19. cakeboule
    February 19, 2012 at 9:18 pm

    I have never used ricotta in cheesecake so this will be a new one for me too! Looks wonderful and I bet it is fresh and zesty which is exactly how I like my lemon cheesecakes enough to make the mouth pucker!

    • frugalfeeding
      February 19, 2012 at 9:47 pm

      Awesome – it’ good to try new things :D. It was lovely 😀

  20. baconbiscuit212
    February 19, 2012 at 9:47 pm

    Ooooh, Frugal, cheesecake is the key to my heart. I love the tangy sweetness and the buttery crust. I even like dense, brick-like cheesecakes.

    But ricotta ones are my favorite.

    And I have to say, you must have the best collection of bowls and dishes that I have ever seen! Those mixing bowls of yours? I totally want them!

    • frugalfeeding
      February 19, 2012 at 10:08 pm

      I’ll bear that in mind :D. I’m glad you like my crockery – I shall be buying more as I go along. We have a really nice, cheap second hand shop here that always has loads. They are my mum’s and were my great grand mother’s I think :D. I love them too :D.

  21. filingawaycupcakes
    February 19, 2012 at 9:59 pm

    Sounds delicious! How does having the ricotta, instead of all cream cheese, change the consistency and flavor? Does it add anything different?

    • frugalfeeding
      February 19, 2012 at 10:07 pm

      It adds a rather nice, subtle flavour and I think it cooks a little better than cream cheese so gives it a really smooth consistency.

  22. throughthemagicdoor
    February 19, 2012 at 10:04 pm

    Your photos are always so stunning.

  23. Rebecca
    February 19, 2012 at 10:44 pm

    I love cheesecake. And lemons. And this just sounds delightful!

  24. Michelle
    February 20, 2012 at 12:21 am

    What I and my (Italian heritage by way of New York City) husband and I love about this is the relatively small amount of sugar. Here in the U.S., outside of NYC, cheesecakes all seem be too frigging sweet. This looks grand!

    • frugalfeeding
      February 23, 2012 at 10:55 am

      I saw other recipes that used too much. So, I kept trying it and adding more sugar until it was perfect.

  25. bitsandbreadcrumbs
    February 20, 2012 at 12:27 am

    Lemon and ricotta…I’ve never been a huge cheesecake fan, but the more posts I see of great cheesecake, the more I want some! This sounds absolutely wonderful and I wonder how it would taste with a little fresh basil in it? Lemon, ricotta and basil are so good together.

    • frugalfeeding
      February 23, 2012 at 10:54 am

      You must give this a go – I don’t know how one couldn’t adore it. I’m not sure about the basil to be honest. Give it a go, but I think that it’s best kept simple.

  26. dearmaroon
    February 20, 2012 at 1:50 am

    My mouth is watering… this looks SO GOOD! I adore citrus-y creamy desserts. Definitely gonna try this.

    • frugalfeeding
      February 23, 2012 at 11:01 am

      Thanks! Citrus in dessert is amazing :D. I hope you do – let me know how it goes!

  27. Savory Simple
    February 20, 2012 at 2:50 am

    holy cow this looks awesome. Bookmarking!

    • frugalfeeding
      February 23, 2012 at 10:53 am

      Awesome! Let me know when you make it 😀

  28. thehealthyfitdiva
    February 20, 2012 at 3:43 am

    First apple pie and now this! Rock on :)

    • frugalfeeding
      February 23, 2012 at 10:53 am

      Haha, thanks. I wish my savoury posts got as much love though 😛

  29. Patti
    February 20, 2012 at 4:33 am

    Loving the dessert love on Frugal lately! I’ve been craving a creamy rich cheesecake recently, what perfect timing! I’ve never made or eaten ricotta cheesecake before, what’s the texture like?

    • frugalfeeding
      February 23, 2012 at 10:52 am

      Thanks! I shall do more, but need to stick to my savory roots too! The texture is incredible – read the first paragraph 😀

  30. onceuponarecipe
    February 20, 2012 at 6:12 am

    Fabulous…just fabulous.

    • frugalfeeding
      February 23, 2012 at 10:51 am

      Thanks! That’s the exact word I was looking for!

  31. Stephanie
    February 20, 2012 at 6:59 am

    I’ve never met a cheesecake I didn’t like, and I have yet to try a lemon one. Sounds so yum!

    • frugalfeeding
      February 23, 2012 at 10:51 am

      Me neither – they are so goo, always. It was deeeelish.

  32. Lesley
    February 20, 2012 at 11:21 am

    Two awesome ingredients: lemon and ricotta!!!

    • frugalfeeding
      February 23, 2012 at 10:51 am

      Yes! They make a ridiculously good couple 😀

  33. thelittleloaf
    February 20, 2012 at 1:55 pm

    I love love LOVE cheesecake although for some reason I’ve not made one in ages. This looks divine – just the right balance of filling and base – Gregg would be a happy man :-)

    • frugalfeeding
      February 23, 2012 at 10:51 am

      Oh, you must. I hadn’t and couldn’t work out why! Then you must make him so, loaf 😀

  34. Ingrid
    February 20, 2012 at 2:10 pm

    Wow. Definitely going to try make this.

  35. Cara
    February 20, 2012 at 4:32 pm

    Wanna hear something eerie? So I was browsing through the WP blogs in the “Baking” tag and I see this picture without knowing whose blog it is. I think to myself, “This so is Frugal Feeding!” and sure enough, I putmy mouse over the picture and saw that it’s you :) Do I know a Frugal meal or what??!!

    • frugalfeeding
      February 23, 2012 at 10:48 am

      Haha! That is funny. You know me and my blog too well, Cara.

  36. Bryan
    February 20, 2012 at 5:54 pm

    I want some cheesecake now! Looks delicious.

  37. Hotly Spiced
    February 20, 2012 at 7:57 pm

    What a great looking slice of cheesecake and yes, cheesecake is definitely king of desserts – at least in this house anyway!

    • frugalfeeding
      February 23, 2012 at 10:48 am

      Thanks! I think most people simply adore it.

  38. Natalie Kaye
    February 20, 2012 at 9:18 pm

    Another gem of a recipe! I can’t wait to try this one. Cheesecake is easily my favorite recipe!! Thanks for sharing!

  39. JillySB
    February 20, 2012 at 9:52 pm

    oooh nice 😛

  40. littlemissmarried2011
    February 20, 2012 at 11:25 pm

    Just one word: yum!!!

    • frugalfeeding
      February 23, 2012 at 10:58 am

      It’s the only word that really matters.

  41. Ragamuffin Diaries
    February 20, 2012 at 11:31 pm

    ohhh cheesecake. I agree, certainly the best dessert. the only drawback, in my life, with an allergic-to-dairy-boyfriend, is that cheesecake can’t really be made dairy-free! This one sounds delicious. thanks for making my mouth water; I’ll try to stop thinking about it now….. :-)

    • frugalfeeding
      February 23, 2012 at 10:47 am

      :D, it is so good. Oh, he must be such a pain! Make it. Keep a bit for yourself and give the rest to a friend :D.

  42. sweetlab
    February 21, 2012 at 12:56 am

    Beautiful cheesecake! Although now I’m kind of drooling all over my keyboard :/

  43. Marina@cowboycountryvegetarian
    February 21, 2012 at 3:00 am

    First, I need to thank you for the pie crust recipe. I made it, and it came out perfect. You rock! If I cut a bit a sugar amount for the cheesecake, will it affect the consistency of it somewhat? 150 gram + 60g is more that we need. Thank you!

    • frugalfeeding
      February 23, 2012 at 10:46 am

      Awesome! I’m so glad. Umm – it wouldn’t affect the consistency, but I think 140-150g is the minimum for the mixture itself. The base doesn’t really need any sugar, strictly speaking. So, I;d cut it out of the base.

  44. darcyeats
    February 21, 2012 at 3:45 am

    UGHHH cheesecake is my ultimate vice. Especially light airy ricotta with refreshing citrus… oh man, yes.

  45. Karista
    February 21, 2012 at 6:24 am

    I have lemons and I have ricotta! I think I must make this recipe. Looks so absolutely delicious! But… what would I sub for digestive biscuits here in the US? Graham Crackers, Vanilla wafers? I suppose any crunchy cookie/biscuit?

    • frugalfeeding
      February 23, 2012 at 10:44 am

      Well, then you simply must give it a whirl. Graham crackers are the usual choice, I believe! any biscuit would be ok though.

      • Karista
        February 23, 2012 at 3:53 pm

        I have Graham Crackers as well! My weekend dessert. Thanks and have a delicious day!

  46. Amrita
    February 21, 2012 at 6:46 am

    I agree, a little lemon goes a long way in cheesecakes. And the ricotta sure adds a beautiful texture to the cheesecake! Lovely pictures!

    • frugalfeeding
      February 23, 2012 at 10:43 am

      It really does – 4 is just simply too excessive. Thanks!

  47. Bam's Kitchen
    February 21, 2012 at 11:15 am

    Not even one little crack on the top of your cheese cake- you are rocking. BAM