Ricotta Cheesecake
Indulge in the creamy, silky perfection of this Ricotta Cheesecake, a delightful twist on the classic dessert. Crafted with a golden graham cracker crust and a luscious filling made from ricotta and cream cheese, this cheesecake boasts a velvety texture and a delicate balance of sweetness and tanginess. Enhanced with the zesty brightness of lemon and the fragrant warmth of vanilla, every bite is irresistibly rich yet refreshingly light. Perfect for any occasion, this easy-to-make dessert is baked to perfection, chilled to set, and ready to impress in just a few simple steps. Whether you’re planning a holiday feast or craving an elegant treat, this Ricotta Cheesecake is guaranteed to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 80 grams unsalted butter, melted
- 25 grams granulated sugar
- 450 grams ricotta cheese
- 250 grams cream cheese, softened
- 150 grams granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 180°C (350°F).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 25 grams of granulated sugar. Mix until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a measuring cup to press down for an even layer.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.
In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth and creamy.
Add 150 grams of granulated sugar and mix until well combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the lemon zest, vanilla extract, and all-purpose flour until the mixture is smooth.
Pour the ricotta mixture over the pre-baked crust in the springform pan, smoothing the top with a spatula.
Bake the cheesecake for 50-60 minutes, or until the center is set and slightly wobbly.
Turn off the oven and leave the cheesecake inside to cool gradually for one hour.
Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set completely.
When ready to serve, release the side of the springform pan, slice the cheesecake, and enjoy!
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 20.6 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 115 mg | 9% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 111 mg | 2% | |
*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.
