Lemon Cheesecake

Preparation info
  • Serves


    • Difficulty


Appears in
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

Be sure to use whole-milk ricotta for this airy, Italian-style cheesecake. This is a favorite dessert at my house over the winter holidays, and I make it with the Meyer lemons that grow just outside my kitchen door. Lisbon or Eureka lemons work, too, and impart a little more tartness.


For the Crust

  • 6 oz (185 g) gingersnaps, plus more if needed
  • cups (


To make the crust, preheat the oven to 325°F (165°C). In a food processor, pulse the gingersnaps until finely ground. Transfer to a bowl. Add the walnuts to the work bowl, process until finely ground, and add to the cookie crumbs. (Alternatively, for a nut-free crust, omit the walnuts