Ricotta Cheesecake Recipe
Make Ricotta Cheesecake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the Crust
Bake in the preheated oven for 10 minutes. Remove from oven and allow to cool slightly.
Filling Preparation
- 5
Beat Cheese Mixture
In a large mixing bowl, combine the ricotta cheese and cream cheese. Use an electric mixer to beat until smooth and creamy.
- 6
Add Sugar and Flavorings
Add the granulated sugar, vanilla extract, lemon juice, and lemon zest to the cheese mixture. Continue beating until all ingredients are well incorporated.
- 7
Add Eggs
Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust, spreading it evenly.
Baking and Cooling
- 9
Bake the Cheesecake
Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
- 10
Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight.
- 11
Serve
Carefully remove the cheesecake from the springform pan. Slice and serve chilled. Enjoy your homemade ricotta cheesecake!