Description
This Delicious Creamy Ricotta Cheesecake combines the light, fluffy texture of ricotta cheese with the rich creaminess of traditional cream cheese. Set on a buttery graham cracker crust, this cheesecake is perfectly balanced with a hint of lemon zest and vanilla, creating a luscious dessert ideal for any occasion.
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 bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture is evenly moistened.
- Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
- Make the Filling: In a large mixing bowl, beat the drained ricotta cheese together with softened cream cheese until smooth and creamy.
- Add Remaining Ingredients: Gradually add ¾ cup granulated sugar, eggs one at a time, vanilla extract, lemon zest, and flour into the cheese mixture, beating well after each addition until fully combined.
- Incorporate Heavy Cream: Stir in the heavy cream until the filling achieves a smooth and creamy consistency.
- Assemble and Bake: Pour the prepared filling evenly over the cooled crust in the springform pan. Bake the cheesecake at 325°F (160°C) for 55 to 65 minutes, until the edges are set and the center still jiggles slightly when moved.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour. This gradual cooling helps prevent cracking.
- Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
- Serve: Release the cheesecake from the springform pan. Serve plain or garnish with fresh berries, a drizzle of honey, or your favorite topping.
Notes
- Ensure the ricotta cheese is well drained to prevent excess moisture in the filling.
- Do not overbake the cheesecake; the center should have a slight jiggle when done.
- Using room temperature cream cheese and eggs helps achieve a smoother filling.
- Chilling the cheesecake overnight enhances texture and flavor.
- For best results, use a water bath if your oven tends to have hotspots, though it is optional for this recipe.
