Print

Creamy Lemon Ricotta Cheesecake Recipe with Easy Honeycomb Topping

creamy lemon ricotta cheesecake - featured image
Print Recipe

A light and fluffy lemon ricotta cheesecake with a bright lemon flavor and a crunchy honeycomb topping, perfect for gatherings or a special treat.

Ingredients

Scale
  • 2 cups (about 500g) whole-milk ricotta cheese
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (120ml) sour cream
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • Zest from 2 medium lemons
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons (15g) all-purpose flour
  • 6 tablespoons (85g) butter, melted
  • 1 1/2 cups (150g) digestive biscuits or graham crackers, crushed
  • About 1/2 cup honeycomb pieces for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Crush 1 1/2 cups (150g) of digestive biscuits until fine crumbs form. Mix the crumbs with 6 tablespoons (85g) melted butter until the mixture looks like wet sand. Press this evenly into the bottom of your 9-inch springform pan. Bake for 10 minutes then set aside to cool.
  2. In a large bowl, beat 8 oz (225g) softened cream cheese with 2 cups (500g) ricotta cheese until smooth and creamy. Add 3/4 cup (150g) sugar gradually, mixing well.
  3. Beat in 3 room-temperature eggs, one at a time, ensuring each is fully incorporated before adding the next. Then fold in 1/2 cup (120ml) sour cream, 1/4 cup (60ml) freshly squeezed lemon juice, and the zest from 2 lemons. Stir in 1 teaspoon vanilla extract.
  4. Sprinkle 2 tablespoons (15g) all-purpose flour over the mixture and gently fold it in.
  5. Pour the filling over the cooled crust and smooth the top with a spatula. Place the pan on the middle rack and bake at 325°F (160°C) for 50-60 minutes. The edges should be set, but the center will have a slight jiggle.
  6. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour. Then transfer to a wire rack to cool completely for another hour.
  7. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. Just before serving, scatter about 1/2 cup of honeycomb pieces over the cheesecake.

Notes

Use room temperature eggs and cream cheese for a smooth batter and to prevent cracks. Baking at 325°F (160°C) and cooling the cheesecake slowly inside the oven helps avoid cracks. If cracks appear, the honeycomb topping and powdered sugar can disguise imperfections. For a gluten-free crust, substitute digestive biscuits with almond flour and coconut oil. Honeycomb topping can be replaced with crushed toffee or caramel shards. Chill cheesecake overnight for best flavor and texture.

Nutrition

Keywords: lemon cheesecake, ricotta cheesecake, honeycomb topping, creamy cheesecake, easy cheesecake recipe, lemon dessert, ricotta dessert

Find it online: https://junomeals.com/creamy-lemon-ricotta-cheesecake-recipe-with-easy-honeycomb-topping-2/