Light Ricotta Cheesecake
Indulge in the creamy, airy delight of Light Ricotta Cheesecake, a refined take on a classic dessert that’s perfect for any occasion. This recipe combines luscious whole milk ricotta and softened cream cheese for a velvety texture that feels indulgent without being overly heavy. Infused with fragrant vanilla, zesty lemon juice, and vibrant lemon zest, it delivers a bright, citrusy twist that beautifully balances its sweetness. With minimal flour and a simple baking process, this cheesecake offers a lighter alternative, perfect for those seeking a guilt-free treat. Prepare it in under 20 minutes and let the oven work its magic, resulting in a golden-topped masterpiece that's easy to slice and serve. Garnish with a light dusting of powdered sugar for an elegant finishing touch, then savor every delicate bite of this refreshing dessert. Whether for dinner parties or cozy nights in, this recipe is sure to impress!
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Recipe Information
Ingredients
- 450 g Ricotta cheese (whole milk)
- 225 g Cream cheese (softened)
- 150 g Granulated sugar
- 4 large Eggs
- 20 g All-purpose flour
- 2 tsp Vanilla extract
- 1 tsp Lemon zest
- 2 tbsp Lemon juice (freshly squeezed)
- 1 tbsp Unsalted butter (for greasing)
- 2 tbsp Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 160°C (325°F). Grease a 9-inch springform pan with unsalted butter and lightly dust it with flour. Tap out any excess flour.
In a large mixing bowl, combine the ricotta cheese and cream cheese. Use a hand mixer or stand mixer to beat the mixture on medium speed until smooth and creamy.
Gradually add the granulated sugar to the bowl while mixing. Beat until well incorporated and the texture is smooth.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Sift in the all-purpose flour and mix on low speed until just combined.
Add the vanilla extract, lemon zest, and lemon juice to the batter. Mix on low speed until evenly distributed.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Place the springform pan on the middle rack of the oven. Bake for about 60-70 minutes, or until the cheesecake is set but slightly jiggly in the center.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 30 minutes to cool gradually. This will help prevent cracking.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Allow it to cool to room temperature, then refrigerate it for at least 4 hours or preferably overnight.
Before serving, release the sides of the springform pan. Dust the top with powdered sugar if desired. Slice and enjoy!
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 22.2 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 160 mg | 12% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 129 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.
