Description
This Creamy Delight of Ricotta Cheesecake is a luxurious, velvety dessert that combines the smoothness of ricotta cheese with a rich, indulgent flavor. With a crumbly, buttery crust and a luscious ricotta filling, this cheesecake offers a lighter, yet still incredibly satisfying alternative to traditional cheesecake. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- 1 1/2 cups Graham Cracker Crumbs (or digestive biscuits)
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter, melted
- 1/2 tsp Ground Cinnamon (optional)
For the Ricotta Filling:
- 2 1/2 cups Ricotta Cheese (whole milk or part-skim)
- 8 oz Cream Cheese, softened
- 1 cup Granulated Sugar
- 1 tbsp Vanilla Extract
- 1 tbsp Lemon Zest
- 3 Large Eggs
- 1/2 cup Sour Cream
- 1/4 cup All-Purpose Flour
- 1/2 tsp Salt
For the Topping (optional):
- Fresh Berries (such as raspberries, strawberries, or blueberries)
- Powdered Sugar (for dusting)
- Mint Leaves (for garnish)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium-sized bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Stir until the mixture is evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
- Prepare the Ricotta Filling:
- In a large mixing bowl, combine the ricotta cheese, cream cheese, and sugar. Use a hand mixer or stand mixer to beat until smooth and creamy, about 2-3 minutes.
- Add the vanilla extract, lemon zest, and salt, then continue mixing until fully incorporated.
- Beat in the eggs, one at a time, making sure each egg is fully blended before adding the next.
- Add the sour cream and flour, mixing until smooth.
- Assemble the Cheesecake:
- Pour the ricotta filling into the cooled crust. Smooth the top with a spatula to create an even layer.
- Tap the pan gently on the counter to remove any air bubbles.
- Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set, but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracking.
- After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
- Chill the Cheesecake:
- Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to allow it to fully set.
- Serve and Garnish:
- Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate.
- Garnish with fresh berries, a dusting of powdered sugar, and mint leaves, if desired.
Notes
- If you prefer a lighter, fluffier texture, you can fold in some whipped cream into the ricotta filling before baking.
- For a richer flavor, try adding a tablespoon of limoncello or other citrus liqueur to the ricotta mixture.
- The cheesecake can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg