Hello, dear readers! Springtime is upon us, and with it comes the sweet promise of warmer days and blooming flowers. It’s also the perfect time to introduce you to a dessert that has quickly become a family favorite: Lemon Ricotta Cheesecake! The rich, creamy texture of the cheesecake combined with the bright, zesty flavor of lemon is simply irresistible, and it’s a dessert that my kids cannot get enough of. In fact, let me tell you about a particularly special moment involving my youngest son, Nick, and this delightful dessert.

Nick has always been our little rascal, but his heart is as big as his appetite for cookies. One sunny April afternoon, I had just finished baking a Lemon Ricotta Cheesecake for our family dinner that night. The tantalizing aroma of freshly baked cheesecake wafted through the house, and I could see Nick’s eyes light up with excitement. “Mommy,” he said, “can I please have a slice now?” I told him he’d have to wait until after dinner, but being the mischievous little guy he is, Nick couldn’t resist sneaking a piece when he thought I wasn’t looking. When I caught him in the act, he looked up at me with those big, innocent eyes, and I couldn’t help but laugh. Needless to say, we both enjoyed a slice of cheesecake before dinner that day!

Now, let me share my tips for making this luscious Lemon Ricotta Cheesecake. Be sure to use full-fat ricotta cheese for the best texture, and don’t skimp on the lemon zest! The citrusy flavor really makes this dessert shine. The crust can be made from graham crackers or your favorite cookies – I personally love using ginger snaps for an extra kick of flavor. And now, without further ado, here’s the recipe itself:

Lemon Ricotta Cheesecake:

Crust:
– 1 1/2 cups graham cracker crumbs (or cookie crumbs)
– 1/3 cup granulated sugar
– 6 tablespoons unsalted butter, melted

Filling:
– 2 pounds full-fat ricotta cheese, drained
– 1 1/4 cups granulated sugar
– 1/4 cup all-purpose flour
– Zest of 2 lemons
– 4 large eggs
– 1 teaspoon pure vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then set aside to cool.

3. In a large bowl, mix the ricotta cheese, sugar, and flour until well combined. Add the lemon zest, eggs, and vanilla extract, and continue mixing until smooth.

4. Pour the filling over the cooled crust in the springform pan. Place the pan on a baking sheet and bake for 60-70 minutes, or until the cheesecake is set in the center.

5. Allow the cheesecake to cool completely at room temperature before refrigerating for at least 4 hours or overnight.

6. Remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy!

I hope you and your family fall in love with this Lemon Ricotta Cheesecake as much as mine has. Remember to cherish those sweet moments with your little ones, even if they involve sneaking a slice of dessert before dinner! Happy baking, my friends!