Description
This Creamy Delight of Ricotta Cheesecake is a luscious Italian dessert featuring a smooth ricotta cheese filling atop a crisp graham cracker crust. Baked to perfection, it offers a light and creamy texture, enhanced by subtle hints of vanilla and lemon zest. Perfect for a sophisticated yet approachable indulgence, this cheesecake pairs beautifully with fresh berries or a drizzle of honey for an elegant finish.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 2 pounds whole milk ricotta cheese
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/4 cup heavy cream
Topping
- Powdered sugar for dusting (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
- Make the filling: In a large mixing bowl, beat the whole milk ricotta cheese until smooth and creamy. Gradually add 1 cup of granulated sugar and mix until fully combined. Add the eggs one at a time, beating thoroughly after each addition to incorporate air and ensure a smooth texture. Stir in the all-purpose flour, vanilla extract, lemon zest, and heavy cream until the filling is homogenous and silky.
- Assemble and bake: Pour the ricotta filling over the slightly cooled graham cracker crust, spreading it evenly. Place the springform pan in the preheated oven and bake for 65 to 75 minutes until the center is just set but still slightly jiggly and the edges are lightly golden brown.
- Cool the cheesecake: Once baked, turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking and ensure gradual temperature reduction. Afterward, remove from the oven and chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to let it set completely and develop flavor.
- Serve: Before serving, optionally dust the top of the cheesecake with powdered sugar for an elegant touch. Slice into 12 portions and enjoy plain or with fresh berries or honey drizzled over.
Notes
- For a lighter texture, beat the ricotta cheese very thoroughly until extremely smooth before adding other ingredients.
- This cheesecake is less dense than traditional cream cheese versions and has a delicate creamy texture.
- Pair the cheesecake with fresh seasonal berries or a drizzle of honey for added flavor and presentation.
- Use a springform pan to easily remove the cheesecake without damage.
- Letting the cheesecake cool slowly in a slightly open oven helps prevent cracks on the surface.
