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Italian Ricotta Cheesecake

This Italian Ricotta Cheesecake features a smooth, creamy texture and a delicate sweetness, making it a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 2 cups ricotta cheese Choose high-quality ricotta for best flavor.
  • 1 cup sugar
  • 3 large eggs Ensure they are at room temperature.
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour Can be substituted with gluten-free blend.
  • 1/2 cup heavy cream Substitutable with half-and-half for a lighter option.
  • 1 lemon Zest of
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and lightly grease a springform pan.
  2. In a large mixing bowl, add the ricotta cheese and blend until smooth and creamy using a hand mixer or a whisk.
  3. Gradually mix in the sugar until well incorporated.
  4. Add the eggs one at a time, blending thoroughly after each addition.
  5. Stir in the vanilla extract, lemon zest, and a pinch of salt.
  6. Gently fold in the all-purpose flour and heavy cream until just combined.
Baking
  1. Pour the batter into the prepared springform pan and bake for 50-60 minutes or until the center slightly jiggles.
  2. Allow the cheesecake to cool at room temperature, then refrigerate for at least four hours (or overnight for optimal flavor).
Serving
  1. Before serving, add your favorite toppings such as fresh fruits, whipped cream, or a dusting of powdered sugar.

Notes

To store, keep the cheesecake in the refrigerator covered with plastic wrap or in an airtight container for about 5-7 days. It can be frozen for up to 2-3 months.