Description
Indulge in the velvety smoothness of this delectable Ricotta Cheesecake. With a luscious blend of ricotta and cream cheese, this Italian-inspired dessert is a creamy delight that will have you savoring every bite.
Ingredients
Scale
Ricotta Cheesecake:
- 2 cups whole milk ricotta cheese
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
Optional Toppings:
- Powdered sugar for dusting
- Fresh berries for serving
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil.
- Mix Cheeses and Sugar: In a large bowl, beat ricotta and cream cheese until smooth. Add sugar and mix well.
- Add Eggs and Flavorings: Beat in eggs one at a time. Mix in vanilla extract, lemon zest, and flour.
- Blend in Sour Cream: Gently fold in sour cream until fully mixed.
- Bake: Pour batter into the pan. Place in a larger dish with water. Bake for 60–70 minutes.
- Cool and Chill: Turn off oven, leave the door ajar, and let cheesecake cool for 1 hour. Refrigerate for at least 4 hours before serving.
- Serve: Dust with powdered sugar and top with fresh berries if desired.
Notes
- For a lighter texture, drain ricotta cheese overnight in a fine mesh strainer before use.
- The flavors of this cheesecake develop beautifully if left overnight.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 105mg
