Lemon Ricotta Cheesecake Squares are a delightful twist on traditional cheesecake, offering a light and creamy texture with a refreshing burst of lemon flavor. These squares are perfect for those who love a tangy dessert that’s not overly sweet. The ricotta cheese gives the cheesecake a smooth, velvety consistency, while the lemon zest and juice add a bright and zesty kick. Baked on a buttery graham cracker crust, these cheesecake squares are easy to make and perfect for any occasion, whether it’s a casual family gathering or a special celebration. Serve them chilled for a cool, refreshing treat that everyone will love.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 1 1/2 cups ricotta cheese
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For Garnish (optional):
- Powdered sugar for dusting
- Fresh lemon slices or zest
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared baking pan to form an even crust.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the ricotta cheese, cream cheese, and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, vanilla extract, and flour, mixing until just combined.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the center is set and the edges are lightly golden.
- Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.
- Serve:
- Once chilled, lift the cheesecake out of the pan using the parchment paper overhang and cut it into squares.
- Dust with powdered sugar and garnish with fresh lemon slices or zest if desired.
Enjoy your luscious and tangy Lemon Ricotta Cheesecake Squares, a perfect blend of creamy, sweet, and citrusy goodness!
