Ricotta Cheesecake Recipe
sugar dough base with a fluffy cheesecake and a hint of lemon, vanilla and orange
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Ingredients
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Sugar Dough Base
Ricotta Cheesecake Filling
Method
Sugar Dough Base
- 1
Prepare the Dough
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
- 2
Add Butter
Add the unsalted butter to the flour mixture and mix until the mixture resembles coarse crumbs.
- 3
Incorporate Egg and Vanilla
Add the egg and vanilla extract to the mixture. Stir until the dough comes together.
- 4
Chill
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Ricotta Cheesecake Filling
- 5
Preheat Oven
Preheat your oven to 325°F (160°C).
- 6
Prepare the Cheesecake Filling
In a large bowl, combine the ricotta cheese, granulated sugar, and salt. Mix until smooth.
- 7
Add Eggs and Flavorings
Add the eggs, vanilla extract, lemon zest, and orange zest to the ricotta mixture. Mix well until all ingredients are fully combined.
- 8
Incorporate Flour
Gradually add the all-purpose flour to the mixture, stirring until just incorporated.
- 9
Roll Out Dough
On a floured surface, roll out the chilled dough to fit a 9-inch springform pan.
- 10
Assemble the Cheesecake
Press the rolled-out dough into the bottom of the springform pan. Pour the ricotta filling over the dough.
- 11
Bake
Bake in the preheated oven for 45-55 minutes, or until the center is set but still slightly jiggly.
- 12
Cool and Chill
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.