Classic Italian Ricotta Cheesecake
A light, airy, and sophisticated dessert with a hint of citrus and a creamy texture unique to ricotta cheese.
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Ingredients
- 32 ounces Whole milk ricotta cheese, drained
- 1 cup Granulated sugar
- 4 count Large eggs
- 3 tablespoons All-purpose flour
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon zest
- 1/4 teaspoon Salt
- 1 tablespoon Unsalted butter, melted for greasing
- 1/2 cup Graham cracker crumbs(optional)
- 1 teaspoon Orange zest
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with melted butter.
- 2
In a large mixing bowl, beat the drained ricotta cheese until smooth using an electric mixer.
- 3
Gradually add the sugar and flour to the ricotta, mixing until well combined.
- 4
Add the eggs one at a time, beating on low speed after each addition just until incorporated.
- 5
Stir in the vanilla extract, lemon zest, orange zest, and salt by hand.
- 6
Pour the batter into the prepared springform pan and smooth the top with a spatula.
- 7
Bake for 50 to 60 minutes, or until the edges are golden brown and the center is slightly jiggly.
- 8
Turn off the oven and let the cheesecake cool inside with the door cracked for 30 minutes before refrigerating for at least 4 hours.
Nutrition per Serving
345
Calories
12g
Protein
28g
Carbs
21g
Fat
0g
Fiber
22g
Sugar
210mg
Sodium
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