Classic Italian Ricotta Cheesecake
A light, airy, and sophisticated dessert featuring creamy ricotta cheese with a hint of citrus.
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Ingredients
- 2 lbs Whole milk ricotta cheese
- 3/4 cup Granulated sugar
- 3 tablespoons All-purpose flour
- 4 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 1/4 teaspoon Salt
- 1 1/2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 1 teaspoon Orange zest(optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- 2
Mix graham cracker crumbs and melted butter in a bowl, then press firmly into the bottom of the pan.
- 3
In a large mixing bowl, beat the ricotta cheese until smooth and creamy.
- 4
Add the sugar and flour to the ricotta, mixing until well combined.
- 5
Incorporate the eggs one at a time, beating on low speed after each addition to avoid adding too much air.
- 6
Stir in the vanilla extract, salt, lemon zest, and orange zest until evenly distributed.
- 7
Pour the batter over the crust and bake for 60 minutes, or until the edges are golden and the center is slightly jiggly.
- 8
Turn off the oven and leave the door slightly ajar, letting the cake cool inside for 30 minutes before refrigerating for at least 4 hours.
Nutrition per Serving
415
Calories
14g
Protein
32g
Carbs
26g
Fat
1g
Fiber
22g
Sugar
310mg
Sodium
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