Lemon Cheesecake

Lemon and cheesecake are a match made in heaven—thank goodness we can enjoy this lemon cheesecake here on earth!

Prep Time:
15 min
Cook Time:
65 min



  • 1 1/3 cups ( 325 mL ) graham crumbs
  • ¼ cup ( 60 mL ) butter, melted


  • 1 pkg (250 g) light cream cheese, softened
  • 1-1/4 cups ( 250 mL ) granulated sugar
  • 2 tbsp ( 30 mL ) all-purpose flour
  • 1 tsp ( 5 mL ) vanilla extract
  • 3 eggs
  • 1 container (approximately 16 oz/475 g) extra smooth light ricotta cheese
  • 1 cup ( 250 mL ) fat free sour cream
  • 1 tbsp ( 15 mL ) grated lemon rind
  • 2 tbsp ( 30 mL ) lemon juice
  • 4 cups ( 1 L ) fresh berries and/or sliced peaches, mango, kiwi, etc.


  1. Preheat the oven to 325°F (160°C).

  2. In a medium bowl, stir together the graham crumbs and butter until well mixed. Press the mixture evenly onto the bottom of a 9-inch (23 cm) springform pan. Place in the freezer or refrigerator while making the filling.

  3. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Beat in the flour and vanilla. Beat in the eggs just until blended. Blend in the ricotta cheese, sour cream, lemon rind and lemon juice. Gently spoon the cheesecake batter over the crust.

  4. Bake until the centre is set but slightly wobbly, 65 to 70 minutes.

  5. Remove the cheesecake from the oven; turn the oven off. Run a knife around the inside of the pan to loosen the cheesecake from the side of the pan.

  6. Return the cheesecake to the oven. Let it rest in the oven for 1 hour with the door slightly ajar.

  7. Remove the cheesecake from the oven and let it cool on a wire rack. Cover and refrigerate for at least 3 hours.

  8. When ready to serve, remove the outer ring of the pan. Cut into slices, and serve each topped with about ⅓ cup (75 mL) fresh fruit.