Table of Contents: Meyer Lemon Ricotta Cheesecake with Walnut Crust

Meyer Lemon Ricotta Cheesecake with Walnut Crust

There’s something deeply comforting about a golden, creamy slice of cheesecake—especially when it carries the bright, floral notes of Meyer lemon and the subtle richness of ricotta cheesecake. This isn’t your standard New York-style cheesecake; it’s a softer, silkier, more elegant cousin—rooted in Italian tradition and perfected for modern palates. Whether you’re hosting a holiday dinner, celebrating a birthday, or simply treating your family to an easy comfort food for family dinners, this Meyer Lemon Ricotta Cheesecake with Walnut Crust delivers sophistication without the fuss. With a buttery, nutty crust and a luscious filling that melts on the tongue, it’s the kind of dessert that lingers in memory long after the last bite.

Perfectly balanced between tangy and sweet, this Italian cheesecake is ideal for spring gatherings, Easter brunch, Mother’s Day, or a cozy Sunday feast. The combination of creamy whole-milk ricotta and room-temperature cream cheese creates a velvety texture that’s lighter than traditional cheesecake, while the crushed Sante Candied Walnuts add a crunchy, caramelized depth to the base. Top it with fresh berries, a drizzle of honey, or simply enjoy it as is—this cake needs no embellishment. It’s a showstopper that impresses with flavor, not effort.

Alternate Names & Variations

This recipe may also be known as:
– Lemon Ricotta Cheesecake with Walnut Base
– Citrus Ricotta Pie
– Spring Italian Cheesecake
– Mediterranean Style Lemon Cheesecake

Looking for a twist? Try a Meyer Lemon Ricotta Cheesecake with Hazelnut Crust for an even more luxurious nutty crust experience. You can also skip the candied nuts and use plain walnuts lightly toasted—though we highly recommend the Sante version for that extra hint of caramelized sweetness. For a festive touch, garnish with candied lemon slices or edible flowers.

Ingredients: Meyer Lemon Ricotta Cheesecake with Walnut Crust

For the Crust:

– 1 ½ cups Sante Candied Walnuts, finely crushed (creates a naturally sweet, fragrant nutty crust)
– ¼ cup all-purpose flour, preferably unbleached
– ¼ cup high-quality granulated sugar
– 4 tablespoons unsalted butter, melted (use cold, then melt for even binding)

For the Cheesecake:

– 2 (8-ounce) packages full-fat cream cheese, at room temperature (essential for a smooth, lump-free ricotta cheesecake)

– 2 (15-ounce) containers whole milk ricotta cheese, cold or room-temp (low-moisture ricotta works best)
– 1 ¼ cup pure cane sugar
– Zest of 3 fresh Meyer lemons (brighter and less acidic than regular lemons)
– 3 tablespoons freshly squeezed Meyer lemon juice (about 1–2 lemons)

– ¼ teaspoon fine sea salt (enhances all flavors)
– 4 large eggs, at room temperature (ensures even mixing and prevents curdling)

Optional Garnish: Fresh blueberries, raspberries, whipped cream, or a light honey-lemon glaze.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with a thin layer of cooking spray or butter. Wrap the outside bottom and sides with heavy-duty aluminum foil (to prevent water seepage if using a water bath).

2. Make the crust: In a food processor, pulse the Sante Candied Walnuts until finely ground but not pasty. Transfer to a bowl and add flour, sugar, and melted butter. Stir until crumbly and evenly moistened. Press firmly into the bottom of the pan—no need for sides. Bake for 8–10 minutes, until lightly golden. Remove and let cool while you prepare the filling.

3. In a large mixing bowl, beat the room-temperature cream cheese using a hand mixer or stand mixer on medium speed for 2–3 minutes until soft and fluffy. Chef Tip: Scrape the bowl and beat slowly first to avoid air bubbles.

4. Add the ricotta cheese and beat on low for 1 minute, then increase to medium for another 2 minutes. The mixture should be smooth and uniform. Do not overmix, or it may become grainy.

5. Gradually add in the sugar, pausing occasionally to scrape the bowl. Mix until fully incorporated.

6. Blend in the Meyer lemon zest, lemon juice, and salt. The citrus elevates the entire Italian cheesecake to a refreshing, springtime finish.

7. Add the eggs one at a time, mixing on low speed after each until just combined. Crucial: Overbeating after adding eggs can cause cracking.

8. Pour the batter over the walnut crust, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.

9. Place the springform pan inside a larger roasting pan. Carefully pour 1 inch of hot water into the outer pan to create a water bath. This ensures even, gentle baking (key for a light texture).

10. Bake for 60–70 minutes, until the edges are set but the center is still slightly wobbly (like Jell-O). Do not open the oven door during the first 50 minutes.

11. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. Then, transfer to a wire rack to cool completely. Cover and refrigerate for at least 6 hours, preferably overnight, before removing the springform ring.

12. Serve chilled, garnished as desired. Slice with a hot (not warm) knife for clean cuts.

Recipe Card Block

This Meyer Lemon Ricotta Cheesecake with Walnut Crust takes 25 minutes of active prep, 1 hour and 10 minutes of baking, and 6+ hours of chilling, bringing the total time to about 8 hours. It yields 10 generous slices, making it perfect for family-style sharing. Each slice contains approximately 420 calories (including the candied walnut crust and lemony filling), with a satisfying balance of protein, healthy fats, and natural sugars. This dessert is ideal for holidays, dinner parties, or a decadent weeknight treat.

Why This Recipe Works & Expert Tips

What sets this ricotta cheesecake apart is its lighter texture—thanks to the double role of ricotta and cream cheese. While traditional cheesecakes rely heavily on cream cheese (which can be dense), ricotta adds moisture and airiness, creating a melt-in-your-mouth consistency reminiscent of authentic Italian tiramisu or pastiera. The Meyer lemon—a hybrid of lemon and mandarin orange—brings a floral citrus note that’s less sour, more aromatic than regular lemon, pairing beautifully with the nutty crust of candied walnuts.

– Use room-temperature ingredients to prevent lumps and ensure a silky filling.
– Avoid overmixing the eggs—just incorporate them gently.
– Baking in a water bath is non-negotiable for this easy comfort food for family dinners—it prevents cracks and ensures even rise.
– For a richer nutty crust, try toasting regular walnuts lightly before crushing.

This recipe is also forgiving and scalable—swap out Meyer lemons for regular lemons and boost honey in the crust for sweetness. It’s a true crowd-pleaser for spring desserts with citrus, Easter brunch, or afternoon tea.

Storage, Freezing, and Reheating Tips

Store leftover Meyer Lemon Ricotta Cheesecake with Walnut Crust in an airtight container in the refrigerator for up to 5 days. Keep it well-covered to maintain freshness and prevent drying.

For long-term enjoyment, you can freeze this Italian cheesecake for up to 2 months. Slice it first, then wrap each portion tightly in plastic wrap and place in a freezer-safe bag. The nutty crust holds up well during freezing, though texture may be slightly softer upon thawing.

To reheat, let individual slices sit at room temperature for 20–30 minutes for a softer texture, or serve straight from the fridge for a firm, clean-cut experience. Do not microwave—it can cause the filling to separate.

Pro tip: Freeze unbaked crusts and prepare fresh filling later—great for make-ahead holiday desserts.

People Also Ask: Meyer Lemon Ricotta Cheesecake with Walnut Crust

How do you make a ricotta cheesecake?

Making a ricotta cheesecake begins with combining room-temperature cream cheese and ricotta for a smooth, airy base. Beat them until fluffy, then slowly add sugar, eggs, citrus zest, and juice. Use a nutty crust like walnuts or graham crackers for contrast. The key is gentle mixing and a water bath to prevent cracking. Chill for at least 6 hours. This method yields a lighter texture than traditional cheesecake and highlights the creamy, slightly sweet nature of ricotta—perfect for a Meyer Lemon Ricotta Cheesecake with Walnut Crust.

What does ricotta add to cheesecake?

Ricotta transforms traditional cheesecake by adding dairy richness without heaviness. It creates a softer, grainier-yet-creamy texture, closer to Italian-style desserts like cannoli or cassata. Ricotta’s mild sweetness and high moisture content make the cheesecake light and refreshing, especially when paired with citrus like Meyer lemon. Unlike pure cream cheese, it allows other flavors—like zest, honey, or nuts—to shine. In this Italian cheesecake, ricotta is the star, creating a luxurious mouthfeel that’s indulgent yet balanced.

How do you make a walnut crust?

To make a walnut crust, start with Sante Candied Walnuts or lightly toasted raw walnuts. Pulse in a food processor with flour, sugar, and melted butter until crumbly. Press firmly into a springform pan and bake at 350°F for 8–10 minutes. The nutty crust gets its flavor from the natural oils in the walnuts and the touch of sugar, which caramelizes slightly. For extra crunch, use a mix of walnuts and pecans. This crust pairs perfectly with citrus fillings in a Meyer Lemon Ricotta Cheesecake with Walnut Crust, adding texture and depth.

Is this cheesecake lighter than traditional cheesecake?

Absolutely. This Meyer Lemon Ricotta Cheesecake with Walnut Crust is lighter and more delicate than dense New York-style versions. The ricotta reduces reliance on heavy cream and eggs, while the Meyer lemon adds a refreshing tang that cuts through sweetness. The nutty crust is less buttery than graham cracker versions, offering a more natural, wholesome crunch. The water bath and slow-cooling process ensure a tender crumb. Fans of Italian cheesecake will appreciate its airy, melt-in-your-mouth texture—ideal for those who enjoy easy comfort food for family dinners that don’t feel overly rich.

Conclusion: Meyer Lemon Ricotta Cheesecake with Walnut Crust

If you’re searching for a dessert that impresses while feeling effortless, look no further than this Meyer Lemon Ricotta Cheesecake with Walnut Crust. It’s a harmonious blend of creamy, citrusy, and nutty—each bite a celebration of spring and Italian tradition. Whether served at a holiday table, shared with close friends, or enjoyed with a cup of afternoon tea, this ricotta cheesecake brings joy in every slice.

We’d love to hear how yours turns out! Tag us on social media, share your variations, or drop a comment below. Did you try it with regular lemons? Swapped walnuts for almonds? Tell us your twist on this Italian cheesecake masterpiece. After all, cooking is best when shared.

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Meyer Lemon Ricotta Cheesecake With Walnut Crust 🍋 Creamy, Zesty & Easy | No-Bake Option