Italian Ricotta Cheesecake Recipe
Indulge in our Italian Ricotta Cheesecake, a heavenly dessert that combines the creamy richness of ricotta cheese with a delicate hint of citrus. This luxurious cheesecake is nestled on a buttery graham cracker crust, offering the perfect balance of sweetness and texture. Topped with a light dusting of powdered sugar and a drizzle of homemade berry coulis, each bite transports you straight to the heart of Italy. A delightful treat for any occasion!
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Ingredients
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Crust
Method
Filling
- 1
Prepare the Crust
Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
- 2
Make the Filling
In a large mixing bowl, combine ricotta cheese, cream cheese, and sugar. Beat with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and lemon zest until fully incorporated.
- 3
Combine and Bake
Pour the filling into the cooled crust. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 4
Chill and Serve
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving. Carefully remove the springform pan and slice the cheesecake. Serve plain or with fresh berries.
