Description
This Delicious Creamy Ricotta Cheesecake features a smooth and luscious filling made with ricotta and cream cheese atop a buttery graham cracker crust. With a hint of lemon zest and vanilla, it offers a delicate, tangy flavor balanced by the rich creaminess. Perfect for dessert lovers seeking a classic yet distinct cheesecake experience.
Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Filling
- 1 lb (16 oz) ricotta cheese, drained
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp all-purpose flour
- ½ cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). This sets the stage for baking the crust perfectly.
- Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, melted butter, and sugar, mixing until well blended.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set the crust, then allow to cool completely.
- Make the Filling: In a large bowl, beat the ricotta cheese and softened cream cheese together until the mixture is smooth and fluffy, creating the base of the cheesecake.
- Add Additional Filling Ingredients: Gradually add sugar, then incorporate eggs one at a time, followed by vanilla extract, lemon zest, and flour. Continue mixing until everything is well combined.
- Incorporate Heavy Cream: Stir in the heavy cream until the mixture is creamy and homogeneous, ensuring a rich texture.
- Assemble the Cheesecake: Pour the prepared filling over the cooled crust evenly in the springform pan.
- Bake the Cheesecake: Bake in the preheated oven for 55–65 minutes, or until the edges are set but the center still has a slight jiggle, indicating perfect doneness.
- Cool Gradually in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling helps prevent cracks.
- Chill Thoroughly: Remove the cheesecake from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight to allow it to firm up and develop flavors.
- Serve: Slice and serve plain or garnish with your favorite toppings such as fresh berries or a drizzle of honey for added flavor and presentation.
Notes
- Ensure ricotta cheese is well drained to prevent excess moisture in the filling.
- Use a springform pan for easy removal of the cheesecake.
- Allow the cheesecake to cool gradually in the oven to avoid cracking.
- For best texture and flavor, refrigerate overnight.
- Feel free to add toppings like fresh fruit, whipped cream, or chocolate sauce.
