Description
A light and creamy ricotta cheesecake with a delicate texture and subtle sweetness, perfect for an elegant dessert with a hint of citrus.
Ingredients
- 2 cups ricotta cheese (well drained)
- 8 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter (melted)
Instructions
- Preheat oven to 175°C (350°F) and grease a springform pan.
- Mix graham cracker crumbs with melted butter and press into the bottom of the pan to form the crust.
- Bake crust for 8–10 minutes, then let cool.
- In a bowl, beat ricotta and cream cheese until smooth.
- Add sugar and mix well.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract, lemon zest, flour, and heavy cream until smooth.
- Pour batter over the crust.
- Bake for 50–60 minutes until set but slightly jiggly in the center.
- Turn off oven and let cheesecake cool inside with the door slightly open.
- Refrigerate for at least 4 hours before serving.
Notes
- Drain ricotta well to avoid excess moisture.
- Do not overmix to prevent cracks.
- Chill overnight for best texture.
- Top with berries or powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian