Lemon Ricotta Cheesecake Tart

As I promise, here is one of my favorite cheesecake recipes. I like to make cheesecakes on tart shells because I feel more of the crust texture. It's almost like having crumbly goodness and adding a delicious thick custard spread to it. But it's a personal preference so you are welcome to do it the traditional way, just replace the tart shell for an 8" springform pan.


For the crust:
6oz Graham crackers
3oz unsalted butter, melted

7oz cream cheese, softened  
7oz ricotta cheese
1 cup sugar
3 eggs
The juice and zest of a lemon

Preheat the oven to 350 degrees F
Wrap the outside of a 9-inch false bottom tart shell with 2 layers of heavy-duty foil.
For the crust, finely grind the crackers in a food processor. Add the melted butter
and process until the crumbs are moistened. Press the crumb mixture over the bottom
and sides of the prepared tart shell. Bake until the crust is golden, about 15 minutes.
Cool the crust completely on a cooling rack.

Meanwhile work on the filling. In a mixer with a paddle attachment, beat cream cheese
for 20 seconds. Add the Ricotta cheese, sugar and lemon juice plus zest and mix on low
for 30 seconds more, scrape the sides of the bowl. Turn up to medium speed and add the
eggs one by one, mix just until well combined.
Be careful not to overmix the batter. Place the prepared tart shell in a large roasting pan.
Pour enough hot water into the roasting pan to come halfway up the sides of the tart
shell. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken,
about 45 mts to an hour. Transfer the cheesecake to a cooling rack to cool for 30 minutes.
Place in the refrigerator and cool completely, at least 6 hours and up to 2 days.


  1. Great recipe! I will certainly try it.
    Your photographs are amazing - I will be following your site and your Flicker stream for more inspiration :-)

  2. why its have to look really nice. :(

  3. This comment has been removed by the author.

  4. This recipe combines my favorite foods! Lemon and Cheese. Yum!

  5. This looks great, and I have a tub of ricotta in the fridge that I need to get rid of. It's in the oven now and smells lovely! :)

  6. Perfect for lemon lovers! You photographs are inspiring btw. I just started my own blog and find photographing what I create wonderful.

  7. Thank you very much for visiting! ♥

  8. Hoping to make this for Easter dessert. I pinned it on Pinterest, too. http://pinterest.com/pin/9568061/

  9. Gorgeous blog, found you on Food porn daily.

  10. Ricotta cheese cake is the best type of cheese cake. Great recipe!

  11. OMG this looks SO YUM. I'm putting it on my recipes to try list.

  12. I just found your site and it's amazing! Is there a way for me to receive updates via email instead of Facebook? Thank you!

  13. I cannot wait to make this recipe... I only wish I'd seen it before Easter. Your photo makes it that much more tantalizing!

  14. Thank you everyone for your great comments, I greatly appreciate it. At Nama, you can enter your Email address to the top right corner to receive the updates! thank you again

  15. Thank you very much! I'll look forward to your updates on my email!

  16. Thank you very much! I will look forward to receiving your updates on my email!

  17. Beautiful photos and receipe ... your blog is so lovely ... I will follow you!

  18. Looks amazing! Do you think it would affect the recipe much if I subbed the sugar for splenda?

  19. Thank you Danielle! to be quite honest, I've never baked with splenda before but I don't think it will affect it all that much. I would suggest to add the splenda little by little since it's sweeter and taste the filling as you go. I hope this helps and am curious to know how it comes out! Thank you again!

  20. Amazing recipe...I have come across so many cheese cake recipe, but this one is really amazing, I will definitely try this...
    I am a chef, food blogger and food photographer..


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