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This light and fluffy Lemon Ricotta Mascarpone Cheesecake whipped together with luscious, creamy cheeses and yogurt, and then topped with strawberries and a rhubarb simple syrup.

Lemon Ricotta Cheesecake with Strawberry Rhubarb Topping

This light and fluffy Ricotta Cheesecake is whipped together with luscious, creamy ricotta and mascarpone cheeses, and then topped with strawberries and a rhubarb simple syrup.
Course Dessert
Cuisine Italian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 9 hours
Total Time 9 hours 45 minutes
Servings 8 people
Calories 383kcal



  • 8 oz ricotta (whole milk), drained
  • 8 oz mascarpone, room temperature
  • 1/2 cup plain Greek yogurt (whole milk)
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 lemon, juiced and zested
  • 2 eggs
  • 10-20 Italian ladyfinger cookies, amount depending on size of cookies* (See Recipe Notes)

Rhubarb Syrup:

  • 1 stalk rhubarb, diced
  • 1 cup sugar
  • 1 cup water


  • 1 cup strawberries, sliced



  • Preheat oven to 350ºF.
  • Use an electric hand mixer to blend together the ricotta, mascarpone, Greek yogurt, sugar, and vanilla in a large mixing bowl.  Mix until all the ingredients are well combined. 
  • Add the lemon juice and zest to the cheese mixture, and mix until combined.  
  • Add the eggs to the cheese mixture, and whip on low until they're incorporated.
  • Layer ladyfinger cookies on the bottom of 8 ramekins OR 1 deep dish pie pan.  Break cookies as needed to cover the base of the dish(es).  
  • Pour cheesecake mixture over cookies, and skim off any bubbles from the top.  Set ramekins (or pie pan) into a large dish with sides (such as a lasagna pan or a roasting pan), and pour hot water around the ramekins.  Take care to avoid getting water inside the cheesecakes.
  • For ramekin cheesecakes: Bake cakes about 25 minutes.  Cakes should be set along the edges, but still slightly wiggle in the center when moved.
    For pie pan cheesecake: Bake cakes about 35 minutes.  Cakes should be set along the edges, but still slightly wiggle in the center when moved.
  • Carefully remove cakes from the water bath, and allow them to cool for about an hour.  Refrigerate cakes for at least 8 hours before serving, and eat within 2 days.

Rhubarb Simple Syrup:

  • Add rhubarb and sugar to a small pot, and fill pot with just enough water to cover the rhubarb. Bring to a boil, then lower heat to medium. Cover, and simmer until the rhubarb stalks begin to fall apart.
  • Strain sugar-water off of the rhubarb into a container, reserving rhubarb for another recipe if desired. Allow rhubarb syrup to cool to room temperature. (If desired, put syrup in the fridge to speed cooling process.)

To Serve:

  • Top cheesecake with strawberries, and drizzle rhubarb syrup on top while serving.


*A Note on Springform Pans: The recipe is intended to be made inside ramekins or a pie dish.  If you prefer to use a more traditional springform pan, wrap the outside of your pan with foil.  Grind up the cookies in a food processor with about 1/4 cup melted butter, and then press the blended cookies onto the bottom of your springform pan.
*A Note on Crustless Cheesecake:  The ladyfinger crust can be skipped altogether if you prefer a crustless cake.
Nutrition information is based on using 10 ladyfinger cookies, and will vary based on the amount of rhubarb syrup used.


Calories: 383kcal | Carbohydrates: 44g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 114mg | Sodium: 82mg | Potassium: 142mg | Sugar: 33g | Vitamin A: 665IU | Vitamin C: 18.2mg | Calcium: 137mg | Iron: 1mg