Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (65g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 15 oz (425g) whole milk ricotta cheese, strained
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (6g) fresh lemon zest
  • 2 tbsp (30ml) fresh lemon juice
  • 1.5 cups (355ml) heavy whipping cream, cold

Instructions:

  1. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until the mixture resembles wet sand.
  2. Firmly press the mixture into the bottom of a 9-inch springform pan using the base of a measuring cup to ensure a compact crust. Place the pan in the freezer for 10 minutes to set.
  3. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and colorless.
  4. Gradually incorporate the strained ricotta, vanilla extract, lemon zest, and lemon juice. Beat on medium speed until the mixture is uniform.
  5. In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form.
  6. Gently fold the whipped cream into the ricotta mixture using a rubber spatula with a cut-and-fold motion until no white streaks remain.
  7. Pour the filling into the chilled crust, smooth the top, and refrigerate for 4 hours to set.