Description
This creamy ricotta cheesecake is light, fluffy, and packed with delicate sweetness. Perfect for any occasion, it’s an Italian-inspired dessert dream.
Ingredients
Scale
- 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).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
- Make the Filling:
- In a large bowl, beat ricotta cheese and cream cheese until smooth.
- Add sugar, eggs (one at a time), vanilla extract, lemon zest, and flour. Mix until well combined.
- Stir in heavy cream until smooth and creamy.
- Assemble and Bake:
- Pour the filling over the cooled crust.
- Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
- Chill and Serve:
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Serve plain or with your favorite topping, such as fresh berries or a drizzle of honey.
Notes
- Ensure ricotta cheese is well-drained to avoid excess moisture.
- For a gluten-free option, use almond flour or gluten-free crackers for the crust.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 Hour
Nutrition
- Calories: 280
- Sugar: 12g
- Fat: 21g
- Carbohydrates: 18g
- Protein: 7g