Description
This Delicious Creamy Ricotta Cheesecake Recipe offers a light and luscious twist on traditional cheesecake, combining smooth ricotta cheese with a crisp graham cracker crust for an irresistible Italian-inspired dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Filling
- 2 pounds whole milk ricotta cheese
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 cup heavy cream
For Serving (Optional)
- Powdered sugar for dusting
Instructions
- Prepare the crust: Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes, then set aside to cool.
- Mix the filling: In a large mixing bowl, beat the ricotta cheese until smooth and creamy. Add 1 cup sugar and flour, and mix until well combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and heavy cream until the mixture is smooth.
- Assemble and bake: Pour the ricotta filling over the cooled crust and smooth the top. Bake for 65–75 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then remove it from the oven and allow it to cool completely to room temperature.
- Chill before serving: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, optionally dust the top with powdered sugar for an added touch of sweetness.
Notes
- For an extra-smooth texture, strain the ricotta cheese in cheesecloth for a few hours before using.
- Serve with fresh berries or fruit compote for a beautiful and flavorful presentation.
- Ensure the springform pan is tightly sealed and wrapped in foil to avoid water leaks during baking.
- Do not overbake; the cheesecake should be slightly jiggly in the center when done to maintain a creamy texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 120mg
