Strawberry Lemon Ricotta Cheesecake

Strawberry Lemon Ricotta Cheesecake adds surprise layers of fresh strawberries and lemon curd to light and airy ricotta cheesecake. The strawberries and lemon just shout “Summer!” Making Strawberry Lemon Ricotta Cheesecake with stevia instead of sugar will greatly reduce the carbohydrates count without impacting the flavor or texture; use our Keto Lemon Curd when making a keto version of this recipe as we did.

While many recipes call for using a bain marie or water bath when baking a cheesecake, it can be cumbersome.  For most home bakers, it is difficult to execute properly and if you get a leak between the springform pan and the bain marie, you have a soggy disaster on your hands.  While the water bath method is supposed to result in less cracking of the top crust, that has not been our experience.  That said, we actually like some light cracking in the cheesecake’s top crust; it adds character.  Strawberry Lemon Ricotta Cheesecake is delicious! Serve it is or perhaps with a dollop of whipped cream. If you want, you can prepare a sauce made with fresh strawberries and some lemon juice and serve it on the side on the plate or allow guests to add their own or not. 

Strawberry Lemon Ricotta Cheesecake

For the crust: Prep Time: 15 minutes Total Time: 35 to 45 minutes.

For the strawberry filling: Prep Time: 5 minutes, Total Time: 10 minutes.

For the cheesecake: Prep Time: 1 hour plus time to drain the whey from the ricotta, Total Time: 3 hours, 20 minutes.

Yields One 9 or 10-inch Strawberry Lemon Ricotta Cheesecake.

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