Description
This delicious creamy ricotta cheesecake features a smooth blend of ricotta and cream cheese on a buttery graham cracker crust. Baked to perfection with a subtle hint of lemon zest and vanilla, this cheesecake is rich yet light, making it a perfect dessert for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tbsp granulated sugar
Filling
- 1 lb (16 oz) ricotta cheese, drained
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp all-purpose flour
- ½ cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar, mixing until evenly combined.
- Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
- Make the Filling: In a large bowl, beat the drained ricotta cheese and softened cream cheese together until smooth and creamy.
- Add Sweeteners and Flavor: Gradually add ¾ cup granulated sugar, then beat in the eggs one at a time, ensuring each is well incorporated. Add vanilla extract, lemon zest, and all-purpose flour, mixing until the batter is well combined.
- Incorporate Cream: Stir in the ½ cup heavy cream until the filling is smooth and creamy, ready to be poured.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 55 to 65 minutes, or until the edges are set and the center is still slightly jiggly.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps prevent cracking and allows the cheesecake to set gently.
- Chill: Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight for best texture and flavor development.
- Serve: Remove from the springform pan and serve plain or with your favorite toppings like fresh berries or a drizzle of honey for added sweetness.
Notes
- Make sure the ricotta cheese is well drained to avoid excess moisture in the filling.
- Using a springform pan makes it easier to remove the cheesecake without damaging it.
- Allowing the cheesecake to cool slowly in the oven prevents cracking on the surface.
- Chilling the cheesecake for several hours enhances the texture and flavor.
- For a zestier flavor, add extra lemon zest or a splash of lemon juice if desired.
