Whipped Lemon Ricotta Cheesecake.
This whipped lemon ricotta cheesecake is rich and luscious and takes so little effort to make. Creamy whipped ricotta cheese made with lemon and honey and baked up in a flaky phyllo dough crust. This unique cheesecake is light, creamy, airy, a touch buttery, lightly sweetened, and perfectly hinted with fresh lemon and vanilla. The best part? There’s no fancy water bath required, just simple and delicious!
If you can believe it, this is my first ever cheesecake. Sure, I shared these blueberry cheesecake bars last year, but never before have I made a real cheesecake. Of course, this one’s not traditional either, but then isn’t that what you’ve come to expect from me by now? Putting my own little twist on a classic is kind of what I do…
Even though I second guess myself every step of the way. Will I ever stop this…probably not.
So with that, let’s talk about this cheesecake and how you should plan to make it this week. Don’t second guess yourself like I do, this is so easy and delicious. No matter whether you’re celebrating Valentine’s Day or not, your week needs this creamy ricotta cheesecake.
It really does.
For starters, the inspiration for the cheesecake was drawn solely from the fact that cheesecake is one of the few desserts I’ve never made. Cheesecake wasn’t something I grew up eating. And while I know that most people really enjoy it, I was always under the impression that it wasn’t for me. Why? Well, because both my parents are chocolate only kind of dessert people, and never once shared cheesecake with their kids.
Of course, now that I’m older, I realize just how delicious a good cheesecake can be. BUT I do have a few requirements when it comes to what makes a good cheesecake…
It’s must not be overly sweet, it must be extra creamy, and it has to have good flavor.
Enter this ricotta cheesecake…lightly sweetened with only honey, with hints of lemon and vanilla for extra flavor. Whip the ricotta cheese before baking for an extra creamy filling. And, to add one more layer of flavor and texture, I ditched the boring graham cracker crust and instead used flaky phyllo dough.
Perfection.
I was inspired to use ricotta, instead of the more traditional cream cheese, mainly due to the fact that I had two containers in my fridge. But also because I just really love ricotta cheese when used in a sweet way (cc: this Dutch Baby). I knew that in order to achieve that silky smooth cheesecake texture, I’d need to whip the ricotta up in the food processor. What’s great is the entire batter is all made in the bowl of the food processor (you could also use a blender).
It’s pretty much as simple as it could get.
And that crust? Well, I’ve never really enjoyed a graham cracker crust, so I brainstormed a few ideas until I landed on phyllo dough. The phyllo dough ended up being the perfect light and flaky crust. It not sweet and doesn’t over shadow the delicious ricotta filling.
As mentioned above, this cheesecake requires no water bath. Yes, I may get called out for this. But I’m going to be honest, I tested the recipe both with a water bath and without. Truly I couldn’t tell the difference between the cakes. Sure, you may have a crack or two on the top of your cake, but who really cares when you’re just going to top the cake with fresh berries and a dusting of powdered sugar, you know?
Trust me, the water bath is not worth the extra effort.
The hardest part about this cheesecake? Waiting for it to actually chill. Which I will not lie, I snuck in a few bites while the cake was warm. I’m not the biggest fan of cold food, so I personally found it delicious. But of course, it’s a little creamier once it’s fully chilled and set.
My tip…bake this cheesecake up today or tomorrow. This will give it proper time to chill before Thursday night (which is v-day). Then enjoy as a special after dinner treat. Bonus? This also makes a great brunch item for the weekend…just a thought.
If you make this lemon ricotta cheesecake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Whipped Lemon Ricotta Cheesecake
Creamy whipped ricotta cheese made with lemon and honey and baked up in a flaky phyllo dough crust. This unique cheesecake is light, creamy, airy, a touch buttery, lightly sweetened, and perfectly hinted with fresh lemon and vanilla.
Ingredients
- 4 tablespoons salted butter, melted
- 12 sheets frozen phyllo dough, thawed
- 2 pounds (32 ounces) whole milk ricotta cheese
- 1/4 cup heavy cream
- 1/2 cup honey, plus additional honey for serving
- 1/4-1/2 cup granulated sugar (optional* please see note)
- 4 whole eggs + 2 egg yolks
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice, preferably Meyer lemon
- powder sugar and fresh berries, for serving
Instructions
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1. Preheat your oven to 350 degrees F. Butter a 9-inch spring form pan.
2. Place 1 sheet of phyllo dough on a clean counter and brush with melted butter. Repeat, layering 1 more time, placing the sheets of dough over top of each other. Carefully transfer the buttered phyllo to the prepared pan, gently pressing it to fit inside. Repeat, over lapping each layer 3 more times until you have completely covered the bottom and sides of the pan to create the crust (see above photo) and have used 8 sheets of dough. Don't stress about making this perfect, just cover the pan with phyllo and all will be good.
3. In the bowl of a food processor, combine the ricotta and cream. Pulse until smooth and creamy, about 3-5 minutes. Add the honey, sugar, if using, eggs, egg yolks, vanilla, and lemon juice, pulse until combined and no streaks of yellow egg remain, about 2-3 minutes. Stir in the lemon zest. Pour into the prepared pan and smooth the top.
4. Transfer to the oven and bake for 1 hour. Turn the oven off and let the cheesecake sit in the oven another 30 minutes. Remove from the oven and let cool slightly. Transfer to the fridge to chill completely, at least 2 hours or serve at room temperature. We prefer room temp.
5. Release the cake from the mold. Serve with fresh berries, a drizzle of honey, and a dusting of powdered sugar, if desired.
Recipe Notes
*This is not meant to be a sweet cheesecake and we do prefer this with only 1/2 cup of honey and no additional sugar. That said, if you like a sweeter cake, 1/4 cup to 1/2 cup granulated sugar can be added with the honey.
Our Favorite Recipes
Rose and Ginger Paloma.
You make everything looks so easy and delicious. Gorgeous 🙂
Thank you so much Maja! I hope you try this recipe! xTieghan
I’m not a big fan of cheesecake. It’s never creamy or sweet enough for my taste but I might give this one a try because honey and lemon and vanilla and mostly RICOTTA. Thanks for sharing !
I also made you lemon chai muffins the other day. They were a huge hit at work and in my family (and yes, the Ricotta again really is a game changer)
I am so glad you’re willing to give it a go! I hope this cheesecake changes your mind! Thank you Syrine! xTieghan
Wow…this is great. Actually prefer ricotta cheesecake. This one is gorgeous. Especially this crust. Very original. Anxious to make it.
Thank you so much Joyce! I am so glad you love this and I hope you try it! xTieghan
This sure does look delicious.It is also so pretty. I don’t care for graham cracker crust either. In fact, I have made lots of cheesecakes with no crust at all. Just lie my pan with parchment paper and it peels right off after it has cooled. I would much rather have cheesecake room temp than cold. It is more creamy.
Now I make a Keto cheesecake with macadamia nut and coconut crust. My, it is good! I never liked cheesecake until I had this one.
I hope you try this recipe, Charlotte! Also, that crust sounds amazing, I might have to try something like that! xTieghan
What do you mean by 2 tsp of zest and juice…how much of each ?
Thanks
Hi Susan, you need 2 teaspoons lemon zest and 2 teaspoons lemon juice. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks amazing! Do you have any tips for working with phyllo dough? It always crumbles into a million pieces for me 🙁
Hi Tricia! It really helps if you can keep the dough covered with a damp kitchen towel while you are working with the dough. If the dough stays moist, it is less likely to crumble…also, a little butter really goes a long way! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! Do you think this could be made in the phyllo cups for individual servings? It is perfect for an upcoming Girls Night.
Hi! Love the idea of cute little phyllo cups! I think that will be great! I would bake 25-30 minutes, but I am not sure as I have not tested this…just a guess! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Two teaspoons of lemon zest, yes, I get that; but, how much lemon juice exactly. Please respond.
Hi! You need 2 teaspoons lemon zest and 2 teaspoons lemon juice. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Beautiful cheesecake!
Try a CHOCOLATE cheesecake for you chocolate ? loving parents!
Thank you so much Valerie! I am sure they would LOVE that! xTieghan
I dont have a spring form pan. Suggestions?
HI! You can make cheesecake bars! Just bake this in a square 9×9 inch baking dish (or round cake pan). You will need to cute into bars to remove them, but it will still be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Sounds perfect, but I’ve had celiac for more than four years now and I have to ask; can I bake this without the crust?
Hey Terry! You can bake this minus the crust. I am sure the cake will still be delicious without it. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
In the ingredient list it says 12 sheets of phyllo and in the directions you use 8, are they just in case extras?
Hi Katie! Yes, the extra sheets are just incase! You can use them if needed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This intrigued me, I decided to give it a go yesterday. It did bake up nicely, smelled pretty good. But unfortunately not myself nor my dinner guests cared for the taste. We were all in agreement it was not sweet enough, and did not care for the texture. I have made cheesecake before using phyllo and knew it was something that better be eaten sooner rather than later, pretty but the phyllo becomes soggy fast. I think this would greatly benefit with at least one half to 3/4 cup of sugar, an original ricotta pie recipe I altered originally called for 2 cups of sugar and reduced to one cup with still enough sweetness. Your beautiful photos had me hopeful it would taste as good as it looked.
Hey Sue, I very sorry that this cheesecake was not for you. It is definitely not meant to to be overly sweet and I did talk about this within the post. If you’d like to try it again, you could add 1/4 to 1/2 granulated sugar along with the honey. I think using a full cup of sugar in addition to the honey will be a bit too much. As for the texture, did you puree the ricotta in the food processor? Or was there anything you did differently that may have caused the texture to be off? For the phyllo, I don’t have issues with mine becoming soggy, but please feel free to serve this room temp if you prefer. I hope this helps you! Thanks so much for reading. xTieghan
I don’t have a food processor, but I have a blender and a Kitchenaid mixer. Will either of those work?
Hey June! I would use you blender. That should work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can’t wait to make this for Valentines Day, made our own ricotta for the recipe!
Love your cooking style! Thank you!
Wow I love that! I hope this turns out amazing for you, Kara! Thank you!
I’m a big fan of all cheesecakes and this one sounds fab! One of my favorite cheesecake recipes uses goat cheese. I agree that the water bath method is so not worth it. I hope to make this over the weekend for a friend’s birthday dinner. Thanks for sharing all your lovely recipes. Your food photography is the best!
I hope you love these cheesecake, Tess! Goat cheese sounds AMAZING! Thank you so much! xTieghan
What do you do with the other 4 phyllo sheets?
They are extra sheets incase you have any that tear. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Followed your original directions exactly as you posted, I believe the soggy crust was caused because you say cool slightly then cool completely in fridge, I believe residual heat while cooling in fridge while still in pan causes this. Cheesecakes are usually removed from pan before refrigeration, so residual heat can escape. You misread what I suggested about additional sugar, I said I had altered a ricotta pie recipe that originally called for 2 cups down to 1, with still enough sweetness and thought an addition of 1/2 to 3/4 cup would benefit yours. I see you now give an optional addition of sugar for those of us with a sweet tooth. Maybe I will try it again with a few changes, what size eggs do you generally use when testing recipes, the standard usually is large. Thank you for your concern you want us all to love everything you make and I think take it to heart when we don’t.
Hi Sue! I use the eggs I get from my chickens and they are about a large size, yes. I hope you do try this again and it turns out much better for you. Please let me know! xTieghan
Teigan the cheesecake turned out phenomenal! Thank you for yet another creative and delicious recipe! I halfed the recipe cause I had a smaller springform pan and it was perfect, like a little piece of art!
Thank you for yet another winner recipe!
I am so happy to hear that Kara! Thank you so much for making this! xTieghan
Made it yesterday. Love it. I appreciate the less sweet and the crust looks so cool
Thank you Monica! xTieghan
Hello, in reading the comments, do you think I should remove from the springform pan as after a little cooling before chilling in the refrigerator? Thank you and mine is in the over as I write! I’ll let you know how it comes out! and if my husband likes it!!
HI! You can remove the spring form pan to help prevent the crust from getting soggy. I would ransfer it to a serving plate at that point. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can you use fresh homemade whole milk ricotta cheese?
Hey Pam! That will be great! Just make sure the ricotta is drained of excess moisture. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Teigan! I’m making 2 of these for a bachelorette party! My question is, would it be worth making one with the added granulated sugar and one without?
Also, how early should I be making the cheesecakes so they don’t come out soggy? Day before and refrigerate over night or make it the morning of? Party starts at 4pm so what do you suggest in making sure they get there as fresh as possible?
Hey Milly! I would make one with granulated and one without. This way everyone can enjoy what they like! I would bake morning of! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So beautiful, I love the phyllo crust and the pretty fruit topping!
Thank you so much Laura! I hope you try this! xTieghan
Hi! I’m a little confused about the instructions for the phyllo crust. Aren’t the sheets larger than the circumference of the pan? Do they need to be cut or folded in half?
HI! Yes, they are larger, but the sheets will bend and go up the sides of the pan, so there is no need to fold them. Does that make sense? Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Your recipes started to be shared with me by my nephew via Facebook and just the description is enough to make me run to the store and get the ingredients on the same day I see something interesting. I thought this cheesecake was nice and light but I think a bit of a stronger lemon flavour would make it even better. I followed the recipe and for those lemon lovers amongst us, I probably would put in some organic meyer lemon flavouring next time as well. Also, as I’m not a keen fan of phyllo pastry, I opted for the standard crumb base. However, with a twist. McVities ginger nuts mixed with McVities Hobnobs adds a superb flavour. I prepared a mixed berry coulis and it was delicious. Will definitely try again but with more lemon next time. (I used Manuka honey and didn’t add extra sugar as it definitely doesn’t need it)
Hi Lisa! That is so amazing that he shares my recipes! I hope this turns out better for you with some more lemon added. Also, I would love to try that base! Thank you! xTieghan
woah its look like crispy cheese cake
lets try it ^^
poker online
poker online
It was delicious,
My mistake was it got over cooked because I used convection ( I think that’s why). The outsde edges were over done. I cut the center out and it was fine.
Hi Trish! I am so glad you still enjoyed this recipe! Thank you! xTieghan
A friend asked me to make this for her she copied recipe day you posted, I explained to her why would not work and she would not like it, so I made it per your instructions (to prove a point). Not sweet enough, soggy crust. Now I see you have added sugar, optional. Remove from pan now you tell some one, so it does not become soggy. Yet you tell one poster that you did not have issues with phyllo becoming soggy. Maybe a little more testing before you post would be a benefit, or have someone else make it to see what results they get. All was well and friend was happy because I presented her with her favorite cheesecake that I have been making for a long time, in a water bath, which is a benefit.
Hi Henry! I am really sorry this did not work well for you. When I made the recipe, it worked perfectly for me. I added different directions per other peoples suggestions, that is why there are different ways to do it. Thank you for your comment. xTieghan
Recipe is beautiful. Mine overcooked, I’m sure it will end up tasting delicious. Two questions: could I cook at a lower temp longer to prevent the browning? And I think I used too much butter on the phyllo…how “wet” did you make the phyllo when brushing with butter?
Hi Jennifer! Try cooking at 325 and if it still browns, just cover the cake with foil. I just lightly brush the phyllo with butter, it should be damp, but not soaked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this last night for a 12-person dinner party. The good news is that it’s a beautiful dessert, so presentation will not disappoint. Also, the flavor is pretty good. I added three times the fresh lemon juice (6 teaspoons) and a couple extra tablespoons of sugar on top of the 1/2 cup of honey. After baking, I topped it with powdered sugar and honey and I served it with strawberries and blackberries. The downside of this dessert is the texture. It’s somewhere between a cheesecake and a flan. In fact, I could see when I took it out of the oven that it wasn’t “cheesecake-y” so I decided to tell my guests that it was a “lemon cheese flan” and that set their expectations in a better place for this dessert. I like to end my dinner parties with a bang, but unfortunately this dessert delivered more of a polite “um”. So the recipe won’t be a keeper for me.
Hi Kathy! I am so sorry to hear that this did not turn out well for you. Are there any questions I could help you with? Please let me know! xTieghan
Thank you Tieghan! Another perfect recipe that delivered gastronomical delight to our dinner party!! Your recipes always make me look like a pro!!
Thank you so much Tracey! xTieghan
Hi! Just wondering if this recipe would work with another type of cheesecake filling? LOVE the idea of a phyllo crust but not big on lemon, think a white chocolate or chicly peanut butter cheesecake? Thanks!
HI! Yes, you can use the your favorite filling and this crust, that will work great! I’d go with white chocolate as it’s more delicate and fits better with the phyllo! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just finished making this and can’t wait to eat it!! Note: I melted one stick of butter and layered a few more phyllo sheets for sturdiness. Aesthetically, some of the crispy phyllo broke off when I took it out of the mold, but that’s ok. Thank you for changing up the recipe; graham cracker crust is way too sweet for me as well.
Thank you so much Rosie! xTieghan
Hi! Making this dessert for Easter! So excited to make and try it. I am slightly confused on thr cooling? Im thinking about baking it tomorrow to serve on Sunday for Easter lunch. Should j let it cool in spring form and once completely cooled put in fridge? What do you suggest? I am a huge fan! Love all of your recipes! Delicious and very practical to make 🙂
HI there! I recommend letting the cake cool in the pan completely at room temp (so like and hour or so), then remove the pan and transfer to the fridge to chill. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I only have a 10 inch spring form pan, do I need to increase the amount of ricotta, eggs, cream, etc? I dont want it to be too short in height or something. Excited to make this tomorrow!
I made this for Easter dessert and it was phenomenal! Thank you for your constant inspiration in the kitchen. We have never once been disappointed by your dishes.
Thank you so much Karen! xTieghan
Not sure what went wrong. It tasted good, but the cake was too damp and crumbly. The phylo on the bottom and side were moist and not crunchy. You couldn’t cut into the crust/bottom with your fork. Might try again and cook longer and perhaps I used too much butter on the phylo.
Thank you so much Megan! I am so glad you loved this recipe! xTieghan
I finally got around to making this for Mother’s Day. It was a hit! I admit, the phyllo kind of stressed me out, so I went with the graham cracker crust…I know. It did add a sweetness, which I enjoyed. I don’t usually read comments on recipes. On one hand, I learned a few things from other readers that were helpful. On the other hand, why are people so mean??!! You are so gracious in all of your responses. Life is hard, why be mean? And over a cheesecake. Keep doing what you do! I always look forward to your posts.
Hi Amy! I am so glad you loved this recipe so much!! Thank you so much for trying it and being so sweet! xTieghan
Not sure what I was expecting after reading the comments. Some where wow and others not-so wow (not to say rude) so I made my own opinion. I’m not a big phyllo fan so I used puff pastry and it turned out perfect. Ricotta gives a new twist to the classic (and sometimes boring) cheescake recipes. The not-too-sweet taste worked well for us – hubby has diabetes – and the lemon made for a fresh summer dessert. Thanks Tieghan for trying out new things and sharing them with us. People who don’t appreciate can move on.
Thank you so much for giving this a try, Enelye! I am really glad you both enjoyed this cheesecake! xTieghan
Would you be able to freeze this cheesecake once it has been made?
Hi there! I have never frozen this, so I can’t really say for sure. I think if you have frozen other cheesecakes with success that this would be no different and that it will freeze great. Please let me know how it goes for you! I hope you love this recipe! Thank you! xTieghan
Does the bottom phyllo crust get soggy? Is it soft? Flakey?
Hey Kelly, my crust does not get soggy. It is flaky on the edges and softer towards the center, but not soggy. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this recipe for a friends potluck and everyone really enjoyed it! I’d never worked with phylo dough before but didn’t have any difficulty. I agree with other reviews that the ricotta makes for a lighter and more refreshing cheesecake, and the not-too-sweet was perfect. The only thing I’d change is I’d triple or quadruple the amount of lemon zest going into the recipe – I doubled it, but the honey flavor still overwhelmed the lemon and we didn’t really taste it. Everyone at the dinner loved the cake though, so this is just a personal preference! Would definitely make again.
Hi Courtney! I am so glad you enjoyed this cake so much! Thank you so much for trying it! xTieghan
Why does it call for 12 sheets of phyllo dough if you only use eight?
HI! They are extra sheets of dough incase some of the dough rips. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Do you think is possible to substitute the heavy cream for buttermilk or just regular milk?
This cheesecake looks amazing and can’t wait to try my hand at it.
HI! I don’t recommend replacing the heavy cream as it’s what creates a creamy texture. I don’t think buttermilk or milk would work very well. I am sorry. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Gosh!! This looks SO yummy!! The phyllo crust is perfect for it, yet it’s is a real game changer for gluten free. I’m stuck on a substitute. Any ideas?
Hi there!! For a GF crust I would recommend using GF graham cracker crust and skip the phyllo crust. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
Teighan this looks amazing, a great take on an Italian ricotta cheesecake. Wondering in this time Corona virus, celebrating my birthday while sheltering in place means making my own birthday cake! Do you think I could cut the recipe in half, I have a small springform pan?
Hi Gail! Yes, you can cut the recipe in half! I hope you have an amazing birthday! xTieghan
Teigan , when I half the recipe how long should I bake it? Want to make this today if I can for birthday tomorrow.
?all your recipes!
Hi Gail,
I have not tested halving the recipe, but I would recommend baking for 30 minutes. Happy Birthday!
First the crust needs to be more layers and without sugar definitely not sweet enough. Ricottabis very grainy compar d to philly. If you want cheesecake pass on this one. I was hoping to give to neighbors that gave me fresh Lemmon…. thinking of throwing away
Oh no! I am really sorry this did not turn out well for you, Mari! Is there anything that could have gone wrong while making it? I would love to help! Otherwise, I hope you enjoy some other recipes of mine! xTieghan
Hello,
Can you use 35% cooking cream instead of Heavy cream for this recipe. Thank you!
Hi Francesca,
I have never used this kind of cream but I would think it should work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, can a stand mixer be used instead of a food processor?
Hi Cat,
Yes that will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is stunningly good. I was surprised that mine looked as good as the pics here. I used blueberries and strawberries. I took a picture and sent it to everyone I knew! Several wanted the recipe. I can’t wait to make it for a dinner party when they’re allowed again. I would suggest everyone pay attention to the comments about the sugar. My partner and I are sweet freaks, so I added 1/4 cup of Splenda, which I often use to substitute for some (not all, unless a recipe calls for it) of the sugar in recipes. It was good, but definitely on the sweet side. Next time I will just stick with the honey. The phyllo dough crust, fresh fruit and powdered sugar really make it look festive, almost like it came from a high end bakery.
Wow that is so amazing to hear!! Thank you so much for trying this one, Jeff! xTieghan
I wish i could post a pic! This is AMAZING!!!
Thank you Keli! xTieghan
Hi, could you please translate ingredients into European metrics (grams)? Looking forward to try this recipe! Many thanks
Hi Ramona! I have left the metric conversions for this below. I just used the internet to convert the ingredients, so I would recommend double checking if you are able to! I hope you love this cheesecake and please let me know if you have any other questions! xTieghan
56.7 grams of butter
32 ounces whole milk ricotta cheese
2 fl oz heavy cream
170 grams of honey
50-100 grams granulated sugar *please see notes
4 whole eggs + 2 yolks
.30 ounces or 8 grams vanilla extract
4.2 grams lemon zest
.30 or 8 grams lemon juice ( preferably Meyer lemon)
Looks delicious- can you substitute honey with maple syrup?
Hey Sophia,
Yes honey will work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you substitute coconut milk for the heavy cream?
Hey Lucy,
I would recommend using coconut cream in place of the heavy cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you think subbing marscapone for ricotta and puff pastry for phyllo would work? I am too lazy to go to the store right now lol.
Hey Alana,
You can definitely do mascarpone, but if you switch up the puff pastry for the phyllo you are going to have a completely different crust texture. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I made this recipe yesterday to celebrate a birthday and got good reviews, thank you for the recipe! Someone has asked me to make another one for them to share with their family, and I am hoping to improve upon what I made yesterday. My phyllo crust was soggy and didn’t create the flaky crust on the side that yours has….it makes for such pretty pictures. I was wondering if you could give me advice on laying the sheets down, maybe I didn’t coat with enough butter or didn’t lay them haphazardly enough and they stuck together? Also, mine come out with a flan like consistency, very wet and syrupy, while yours looks to have more of a cake like consistency……do you think I may have under mixed or maybe I should of drained excess liquid out of the ricotta? Thanks in advance!