Ricotta Cheesecake
An Italian-style cheesecake that is lighter and grainier than the cream cheese variety.
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Ingredients
- 2 pounds Whole milk ricotta cheese, drained
- 1 cup Granulated sugar
- 4 pieces Large eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 1 teaspoon Orange zest
- 0.25 teaspoon Salt
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- 2
Mix the graham cracker crumbs with melted butter and press firmly into the bottom of the prepared pan.
- 3
In a large bowl, beat the ricotta cheese until smooth using an electric mixer or whisk.
- 4
Add the sugar and flour to the ricotta, mixing until well combined and light.
- 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, lemon zest, orange zest, and salt until evenly distributed.
- 7
Pour the batter over the crust and bake for 60 to 70 minutes, or until the edges are golden and the center is slightly jiggly.
- 8
Turn off the oven and leave the door slightly ajar for 30 minutes, then cool completely at room temperature before refrigerating for at least 6 hours.
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