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Classic Italian Ricotta Cheesecake

Experience the light and creamy delight of Italian Ricotta Cheesecake, a perfect dessert for any occasion, featuring a sumptuous ricotta filling and a buttery crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups ricotta cheese Use whole milk ricotta for the best texture.
  • 1 cup granulated sugar
  • 3 large eggs Add one at a time, mixing well.
  • 1 teaspoon vanilla extract Substitute with almond extract for variation.
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
For the crust
  • 1 cup graham cracker crumbs Can substitute with crushed digestive biscuits.
  • 1/4 cup unsalted butter, melted

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs with melted unsalted butter and stir until sandy. Press firmly into the bottom of a 9-inch springform pan to form the crust.
  3. Bake the crust for 10 minutes, then set aside to cool.
Mixing the Filling
  1. In a large bowl, combine ricotta cheese, granulated sugar, and salt. Blend until smooth using an electric mixer.
  2. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
Baking
  1. Pour the strong filling over the cooled crust in the springform pan.
  2. Bake in the preheated oven for about 40-45 minutes, until the center is set but slightly jiggly. A toothpick inserted should come out clean.
Cooling and Serving
  1. Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
  2. Remove the sides of the springform pan, slice into wedges, and serve with toppings of your choice.

Notes

Store leftovers covered in the fridge for up to 5 days or freeze wrapped for up to 3 months. Reheat slices gently in the microwave for a creamy texture.