Description
This Meyer Lemon Ricotta Cheesecake with Walnut Crust is a light, creamy, and citrusy delight. The nutty crust adds a deep flavor while the ricotta-lemon filling offers a refreshing twist on traditional cheesecake.
Ingredients
Scale
- 1 cup walnut halves
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 cups whole milk ricotta cheese
- 1 package (8 oz) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tablespoons Meyer lemon zest
- 1/3 cup Meyer lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (160°C).
- In a food processor, pulse walnuts and graham crackers into fine crumbs. Add sugar and melted butter, and pulse until combined.
- Press crust mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat ricotta and cream cheese until smooth.
- Add sugar, eggs, lemon zest, lemon juice, vanilla, and salt. Beat until fully combined and creamy.
- Pour filling into the prepared crust. Smooth the top with a spatula.
- Bake for 50–60 minutes or until center is set but slightly wobbly.
- Turn off the oven, crack the door, and let cheesecake cool for 1 hour inside.
- Refrigerate at least 4 hours or overnight before serving.
- Optional: garnish with lemon slices or whipped cream.
Notes
For the best texture, use full-fat ricotta and allow all ingredients to come to room temperature before mixing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 21g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 105mg
Keywords: ricotta cheesecake, lemon cheesecake, walnut crust, Meyer lemon dessert