Description
This Creamy Delight of Ricotta Cheesecake is a luscious Italian-American dessert featuring a smooth ricotta and cream cheese filling baked over a buttery graham cracker crust. Lightly sweetened and infused with vanilla and a hint of lemon zest, this cheesecake offers a wonderfully creamy texture without the use of sour cream, making it a distinctive and elegant treat perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
Filling
- 1 1/2 pounds whole milk ricotta cheese
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
For Serving
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the whole milk ricotta and softened cream cheese together until smooth and creamy. Gradually add the sugar and flour, mixing until just combined. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and salt. Mix gently until the filling is creamy and well blended, taking care not to overmix to preserve a light texture.
- Assemble and bake: Pour the prepared filling over the cooled crust in the springform pan, smoothing the top with a spatula. Place the pan in the oven and bake for 60 to 70 minutes, or until the center is just set but still slightly jiggly to the touch.
- Cool in the oven: Once baking is complete, turn off the oven and crack the door open slightly. Leave the cheesecake inside to cool slowly for 1 hour; this helps prevent cracking and promotes a smooth texture.
- Chill the cheesecake: Remove the cheesecake from the oven and allow it to come to room temperature. Then refrigerate it for at least 4 hours or ideally overnight to set completely and develop rich flavors.
- Serve: Before serving, dust the top lightly with powdered sugar if desired. Enjoy the cheesecake plain or add fresh berries or your favorite fruit compote for an extra touch of flavor.
Notes
- Use high-quality whole milk ricotta for the best texture; drain if it appears too watery to avoid a soggy filling.
- For a flavor twist, substitute vanilla extract with almond extract.
- This cheesecake is excellent served plain or paired with fresh berries or a fruity compote.
