Italian Ricotta Cheesecake
Indulge in the creamy, airy decadence of Italian Ricotta Cheesecake—a timeless dessert that beautifully balances richness and lightness. This classic cheesecake pairs velvety ricotta and cream cheese with a hint of zesty lemon and fragrant vanilla for a tangy-sweet flavor profile that's utterly irresistible. Baked to golden perfection with a silky, slightly jiggly center, it’s as elegant as it is comforting. Key to its charm are its simplicity and attention to detail, including a slow cooling process to avoid cracks and ensure a flawless finish. Perfect for any occasion, this dessert is best served chilled and can be dusted with powdered sugar for an extra touch of sophistication. Make it ahead, as the overnight refrigeration only enhances its luscious texture—a true testament to Italian dessert traditions.
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Recipe Information
Ingredients
- 2 cups Ricotta cheese
- 8 ounces Cream cheese
- 0.75 cup Granulated sugar
- 4 units Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 2 tablespoons All-purpose flour
- 0.25 teaspoon Salt
- 1 tablespoon Butter (for greasing pan)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter and set aside.
In a large mixing bowl, combine the ricotta cheese and cream cheese. Beat with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the granulated sugar to the cheese mixture and mix until fully incorporated.
Crack the eggs into the mixture, one at a time, beating well after each addition to ensure the batter is smooth.
Add the vanilla extract, lemon zest, flour, and salt. Mix until just combined, taking care not to overmix.
Pour the batter into the prepared springform pan and spread it evenly with a spatula.
Place the pan on the middle rack of your preheated oven. Bake for 55-60 minutes, or until the edges are set and slightly golden, but the center still has a slight jiggle.
Once baked, turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracks.
Remove the cheesecake from the oven and transfer it to a wire rack to cool completely to room temperature.
Once the cheesecake is cool, cover it tightly with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight.
Before serving, carefully remove the springform pan ring. If desired, sprinkle the top of the cheesecake with powdered sugar as a garnish.
Slice and serve chilled. Enjoy your Italian Ricotta Cheesecake!
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 0.1 g | 1% | |
| Total Sugars | 22.4 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 171 mg | 13% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
