Ricotta Cheesecake

Creamy, dreamy, and delightfully tangy, this Ricotta Cheesecake is a luxurious twist on the classic dessert. By blending velvety ricotta cheese with rich cream cheese, this recipe creates a perfectly smooth, light-yet-decadent filling that rests atop a buttery graham cracker crust. A hint of lemon zest and vanilla adds an irresistible brightness, while the gradual oven cooling ensures a crack-free, beautiful finish. With just 20 minutes of prep and straightforward steps, this cheesecake is ideal for both novice bakers and seasoned pros. Serve chilled for a refreshing dessert, perfect for dinner parties, holiday gatherings, or simply indulging your sweet tooth. Keywords: ricotta cheesecake recipe, creamy cheesecake, Italian cheesecake, easy cheesecake recipe.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 200 grams graham cracker crumbs
• 80 grams unsalted butter, melted
• 25 grams granulated sugar
• 450 grams ricotta cheese
• 250 grams cream cheese, softened
• 150 grams granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 25 grams of granulated sugar. Mix until the mixture resembles wet sand.

Step 3

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a measuring cup to press down for an even layer.

Step 4

Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.

Step 5

In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth and creamy.

Step 6

Add 150 grams of granulated sugar and mix until well combined.

Step 7

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Step 8

Stir in the lemon zest, vanilla extract, and all-purpose flour until the mixture is smooth.

Step 9

Pour the ricotta mixture over the pre-baked crust in the springform pan, smoothing the top with a spatula.

Step 10

Bake the cheesecake for 50-60 minutes, or until the center is set and slightly wobbly.

Step 11

Turn off the oven and leave the cheesecake inside to cool gradually for one hour.

Step 12

Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set completely.

Step 13

When ready to serve, release the side of the springform pan, slice the cheesecake, and enjoy!

Nutrition Facts

Serving size	1384.4 grams (1384.4g)

Amount per serving	% Daily Value*
Calories	4003

Total Fat 239.70g	307%
Saturated Fat 134.90g	675%
Polyunsaturated Fat NaNg
Cholesterol 1471mg	490%
Sodium 2753mg	120%
Total Carbohydrate 390.10g	142%
Dietary Fiber 6.50g	23%
Total Sugars 235.30g
Protein 106.20g	212%

Vitamin D 160IU	800%
Calcium 2344mg	180%
Iron 14mg	76%
Potassium 1350mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.1%

Protein: 10.3%

Carbs: 37.7%