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Lemon Ricotta Cheesecake

This rich cheesecake with a lemon ricotta filling makes for an irresistible, crowd-pleasing dessert.

Cheesecake Crust


  • 8 ounces (225 g) oat biscuits
  • ¼ cup (57 g) unsalted butter, or plant-based margarine
  • 2 Tablespoons honey, or other sweetener, to taste


  1. To make the crust, preheat oven to 350°F (180°C) and lightly grease a 9-inch (23-cm) springform cake pan.
  2. Place the oat biscuits into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then increase to Variable 3.
  4. Blend for 10 seconds, using the tamper as necessary to push the ingredients into the blades, until crumbs form.
  5. Stop machine and remove lid plug. Add the melted butter and honey, then secure lid plug.
  6. Select Variable 3 and pulse 3-4 times. Remove the lid, scrape the sides of the container and around the blades, return the lid, and pulse an additional 3-5 times until thoroughly mixed.
  7. Spoon the biscuit mixture into the tin and press evenly into the base; wash Vitamix container.

Lemon Ricotta Filling


  • 18 ounces (500 g) ricotta cheese
  • 2 lemon, zested, juiced
  • ¾ cup (80 g) granulated sugar
  • 3 large pasteurized egg yolks
  • 2 Tablespoons cornstarch


  1. To make the filling, place the ricotta cheese, lemon zest, lemon juice, sugar, egg yolks and cornstarch into the Vitamix container and secure lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 seconds or until well mixed.
  3. Pour filling into prepared tin and bake for 35-40 minutes, just until firm and cheesecake doesn't jiggle when shaken very lightly. Remove from heat immediately and allow to cool on a wire rack until room temperature before cutting or chilling.

Chef's Notes

To serve, cut the cheesecake into slices and garnish with a drizzle of Mixed Berry Coulis (see recipe) and additional fresh berries.

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