Description
A light and creamy Italian-style cheesecake made with ricotta and cream cheese, offering a delicate texture and subtle sweetness.
Ingredients
Scale
- 2 cups ricotta cheese
- 8 oz cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter in a bowl. Press mixture into the bottom of the pan to form a crust. Chill while preparing filling.
- In a large mixing bowl, beat ricotta and cream cheese together until smooth.
- Add granulated sugar and mix until incorporated.
- Beat in eggs one at a time, then add vanilla extract and lemon zest.
- Sift in flour and salt, mixing until just combined (do not overmix).
- Pour filling over crust and smooth the top.
- Bake for 60–70 minutes, until center is set and edges are lightly golden.
- Turn off oven, leave cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven, cool completely, then refrigerate at least 4 hours or overnight before serving.
Notes
- Swirl in raspberry or blueberry preserves before baking for added flavor.
- Almond extract can be used instead of vanilla.
- Top with fresh berries or powdered sugar for presentation.
- Swap graham cracker crust with biscotti or amaretti for variation.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 90mg