Ingredients:

  • 150g graham cracker crumbs
  • 60g unsalted butter, melted
  • 1 tsp lemon zest
  • 25g granulated sugar
  • 450g whole milk ricotta, drained
  • 225g full-fat cream cheese, softened
  • 200g granulated sugar
  • 4 large eggs, room temperature
  • 60ml fresh lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla bean paste
  • 30g cornstarch
  • 1/4 tsp fine sea salt

Instructions:

  1. Preheat and Prep: Set your oven to 325°F (165°C). Line a 9 inch springform pan with parchment paper. Note: This ensures the cake doesn't stick and bakes evenly.
  2. Construct the Base: Mix 150g graham crumbs, 60g melted butter, 25g sugar, and 1 tsp lemon zest. Press this into the pan bottom until firmly packed and even.
  3. Initial Bake: Bake the crust for 10 minutes until fragrant and slightly toasted. Let it cool completely.
  4. Flavor Infusion: Pulse 200g sugar and 2 tbsp lemon zest in the processor until the sugar looks damp and smells like a lemon candy.
  5. Dairy Emulsification: Add 450g drained ricotta and 225g cream cheese. Process for 30–45 seconds until the mixture is silky and no grains remain.
  6. Final Batter Assembly: Add 4 eggs, 60ml lemon juice, 1 tsp vanilla, 30g cornstarch, and 1/4 tsp salt. Pulse until just combined.
  7. Filling the Pan: Pour the lemon mixture over your cooled crust. Tap the pan on the counter until any large air bubbles rise to the top.
  8. The Main Bake: Bake for 50-60 minutes until the edges are puffed and the center has a gentle jiggle.
  9. The Slow Cool: Turn off the oven and crack the door. Let it sit for 30 minutes until the cake has settled and cooled slightly.
  10. Chilling Phase: Refrigerate for at least 6 hours until the fats have fully set and the texture is firm. > Chef's Note: Don't rush the cooling process! The 30 minutes in the oven with the door cracked is the difference between a smooth top and a cracked surface. The proteins need time to relax as the temperature drops.