Description
Light and fluffy Lemon Ricotta Cheesecake with a zesty lemon flavor, creamy mascarpone filling, and a spiced Biscoff cookie crust.
Ingredients
Scale
- 4 oz Biscoff cookies (about 18), finely crushed
- 4 Tbsp unsalted butter, melted and cooled
- 1 tsp finely grated lemon zest
- 1 1/4 oz packet gelatin
- 1 cup heavy whipping cream
- 3/4 cup granulated sugar, divided (150 g)
- 3 cups whole milk ricotta (24 oz)
- 1 cup mascarpone (8 oz)
- 1 Tbsp fresh lemon juice
- 2 tsp vanilla bean paste or vanilla extract
- 1/4 tsp kosher salt
Instructions
- Line bottom of an 8-inch springform pan with parchment paper and grease sides.
- Mix crushed Biscoff cookies, melted butter, and lemon zest; press into pan to form crust.
- Dissolve gelatin in 1/4 cup hot water; let swell for 5-10 minutes.
- Whip heavy cream with 1/2 cup sugar until stiff peaks form; set aside.
- Mix ricotta, mascarpone, lemon juice, vanilla, salt, and remaining sugar until fluffy.
- Stir gelatin into cheese mixture, then gently fold in whipped cream.
- Pour filling into crust, smooth top, and pipe decorative florets if desired.
- Cover and refrigerate at least 1.5 hours, preferably overnight to set.
Notes
- Use room temperature ingredients for smooth texture.
- Do not overmix whipped cream to keep lightness.
- Allow cheesecake to chill overnight for best flavor and firmness.
- Substitute crust with gluten-free cookies if needed.
- Try lemon zest from organic lemons for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cheesecake)
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Lemon Ricotta Cheesecake, Lemon Cheesecake Recipe, No-Bake Cheesecake, Ricotta Dessert, Creamy Lemon Cake