Description
This creamy ricotta cheesecake combines smooth ricotta cheese and rich cream cheese for a luscious, delicate dessert with a hint of lemon zest. Baked on a buttery graham cracker crust, this Italian-American style cheesecake is elegantly light and infused with subtle vanilla and almond extracts, perfect for any special occasion or a delightful treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the Filling:
- 2 cups whole milk ricotta cheese
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly onto the bottom and slightly up the sides of your prepared pan to form an even crust. Bake for 8 minutes, then allow to cool while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat together the ricotta cheese and softened cream cheese until the mixture is smooth and creamy. Add the granulated sugar and blend well. Next, incorporate the eggs one at a time, making sure to scrape down the bowl as needed to ensure even mixing. Stir in the vanilla extract, optional almond extract, lemon zest, flour, salt, and heavy cream until fully combined, taking care not to overmix.
- Bake the Cheesecake: Pour the filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the center is just set and the edges turn a light golden color. Once done, turn off the oven and crack the door open slightly, letting the cheesecake cool inside for 1 hour.
- Chill and Serve: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to allow it to fully set and chill. Before serving, you can optionally garnish with fresh berries or a light dusting of powdered sugar for a traditional touch.
Notes
- Top with fresh berries or powdered sugar for a classic finish.
- Make sure to drain ricotta well if it contains excess moisture to prevent a soggy texture.
- This cheesecake freezes well for up to 2 months—wrap tightly and thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 21g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 110mg
