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Summer Cheesecake

Made With


  • Butter
  • 1/4 cup fine graham cracker crumbs (2 full crackers)
  • 1 (32-ounce) container Frigo® Whole Milk Ricotta Cheese (or two 15-ounce containers)
  • 3/4 cup sugar
  • 1 grated peel of 1 lemon
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 eggs, beaten
  • Cherries
  • Honey (optional)


Preheat the oven to 350°F.

Butter the bottom and sides of an 8" springform pan. Coat the bottom and sides of the pan with graham cracker crumbs, leaving the remaining crumbs to coat the bottom of the pan.

In a large bowl or 12-cup food processor, combine the Frigo® Whole Milk Ricotta Cheese, sugar, lemon peel, vanilla and salt and beat on high for 3 minutes.

Reduce the speed to medium, add the eggs and beat for 1 minute. Pour the mixture into the prepared pan.

Place the pan on a baking sheet and bake in the center of the oven for 1 hour and 20 minutes. The top will brown slightly. Check the oven temperature occasionally to be sure it does not exceed 350°F.

Remove the cheesecake from the oven and let it cool on a rack for 1 hour. Run a knife around the edge to loosen it. Remove the sides of the pan and place the cheesecake back on the rack. Continue to cool for 3 hours.

To serve, arrange cherries on top and drizzle with honey, if desired.

Ricotta Cheese Recipes

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  • Cook Time (mins)

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