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  • Prep Time (Mins)
  • Total Time (Mins)
    1 hr 40
  • Servings

Easy, Fresh Lemon Cheesecake

Made With


  • Butter
  • 1/4 cup fine graham cracker crumbs (2 full crackers)
  • 1 (32-ounce) container Dragone® Whole Milk Ricotta Cheese
  • 3/4 cup sugar
  • Grated peel of 2 lemons
  • Juice of 1 lemon
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 eggs, beaten


Preheat the oven to 350º F.

Butter the bottom and sides of an 8" springform pan. Coat the bottom and sides of the pan with graham cracker crumbs, leaving the remaining crumbs to coat the bottom of the pan.

In a large bowl or 12-cup food processor, combine the Dragone® Whole Milk Ricotta Cheese, sugar, lemon peel, lemon juice, vanilla and salt. Beat on high for 3 minutes.

Reduce the speed to medium, add the eggs and beat for 1 minute. Pour the mixture into the prepared pan.

Place the pan on a baking sheet and bake in the center of the oven for 1 hour and 20 minutes. The top will brown slightly. Check the oven temperature occasionally to be sure it does not exceed 350º F.

Remove the cheesecake from the oven and cool it on a rack for 1 hour. Run a knife around the edge to loosen it. Then, remove the sides of the pan and place the cheesecake back on the cooling rack. Continue to cool for 3 hours.

Serve chilled or at room temperature with a garnish of grated lemon peel.

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