Description
This Delicious Creamy Ricotta Cheesecake features a smooth and rich filling made from ricotta and cream cheese, resting on a buttery graham cracker crust. Baked to perfection, it offers a luscious texture with hints of lemon zest and vanilla, perfect for a sophisticated dessert that’s easy to prepare.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tbsp granulated sugar
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). In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until combined.
- Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then remove and let it cool completely.
- Make the Filling: In a large mixing bowl, beat together the drained ricotta cheese and softened cream cheese until smooth and creamy, ensuring no lumps remain.
- Add Sweeteners and Flavorings: Gradually add ¾ cup granulated sugar to the cheese mixture, then beat in eggs one at a time, incorporating fully each time. Stir in vanilla extract, lemon zest, and all-purpose flour until well combined, mixing just enough to blend.
- Incorporate Heavy Cream: Carefully fold in ½ cup heavy cream to the filling mixture to create a silky, creamy texture.
- Assemble and Bake: Pour the ricotta filling over the cooled crust in the springform pan, spreading the surface evenly. Bake in the preheated oven for 55 to 65 minutes, or until the cheesecake’s edges are set but the center is slightly jiggly when gently shaken.
- Cool in Oven: Turn off the oven, crack the oven door slightly open, and let the cheesecake rest inside for 1 hour. This helps prevent cracking and allows gradual cooling.
- Chill Before Serving: Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set and develop flavors.
- Serve: Release the cheesecake from the springform pan and serve plain or garnish with your favorite toppings such as fresh berries, honey drizzle, or fruit compote.
Notes
- Ensure the ricotta cheese is well-drained to avoid excess moisture in the filling.
- Do not overmix the filling after adding eggs to maintain a light texture.
- If you notice cracks after baking, chilling reduces their appearance.
- Use room temperature cream cheese for a smoother filling consistency.
- This cheesecake tastes best when chilled overnight to allow flavors to meld.
