This light and refreshing lemon ricotta cheesecake is as delicious as it is easy!
Stat by bringing your ricotta, eggs, mascarpone, and heavy cream to room temperature.
Then make the graham cracker crust but blending the crackers and melts butter in a food processor.
Next, blend the ricotta, mascarpone, flour, and heavy cream until it is light and fluffy. Then blend in the sugar, vanilla, lemon zest, lemon juice, and eggs.
Then, pour the filling on top of the flatted crumbs and bake for 1 hour then turn off the oven and continue baking for 30 minutes.