Vegetarian Ricotta Cheesecake
Indulge in the creamy, dreamy delight of this Vegetarian Ricotta Cheesecake, a sophisticated dessert that’s light, satisfying, and perfect for any occasion. Featuring a buttery graham cracker crust and a luscious ricotta and cream cheese filling, this cheesecake is elevated with hints of bright lemon zest and aromatic vanilla extract. The smooth texture comes together thanks to sour cream and delicate folding techniques, while a gentle cooling process ensures the perfect finish. Ideal for gatherings or a special treat, this baked cheesecake is easy to prepare and even easier to love. Impress your family and friends with this luxurious yet approachable dessert that truly melts in your mouth!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 80 grams unsalted butter
- 500 grams ricotta cheese
- 250 grams cream cheese
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3 pieces large eggs
- 2 tablespoons all-purpose flour
- 200 grams sour cream
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the base with parchment paper.
Melt the butter over low heat. In a bowl, combine the graham cracker crumbs and melted butter. Mix well until the texture resembles wet sand.
Press the crumb mixture evenly onto the bottom of the prepared pan to form the crust. Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat together the ricotta cheese and cream cheese until smooth and creamy.
Add the granulated sugar, vanilla extract, lemon zest, and flour to the cheese mixture. Beat until well combined.
Add the eggs, one at a time, mixing well after each addition.
Fold in the sour cream gently with a spatula until fully incorporated.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the oven for about 50-60 minutes, or until the edges are set and the center slightly jiggles.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Before serving, carefully remove the sides of the springform pan. Slice and enjoy your Vegetarian Ricotta Cheesecake!
Nutrition Facts
Calories |
4298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.1 g | 362% | |
| Saturated Fat | 160.1 g | 800% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1394 mg | 465% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 379.4 g | 138% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 223.6 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2780 mg | 214% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1402 mg | 30% | |
*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.
