Description
Indulge in the luscious Creamy Delight of Ricotta Cheesecake. This Italian-inspired dessert features a light and airy texture, perfect for pairing with fresh berries or a drizzle of honey.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 2 pounds whole milk ricotta cheese
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1/4 cup heavy cream
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F.
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a springform pan and bake for 10 minutes.
- Make the filling: Beat ricotta until smooth. Add sugar, eggs, flour, vanilla, lemon zest, and heavy cream; mix well.
- Bake: Pour filling over crust and bake for 65–75 minutes until set.
- Cool and chill: Let the cheesecake cool in the oven, then chill in the refrigerator for at least 4 hours.
- Serve: Dust with powdered sugar before serving.
Notes
- For a lighter texture, beat the ricotta until very smooth before adding other ingredients.
- This cheesecake is less dense than traditional versions and pairs beautifully with fresh berries or a drizzle of honey.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 20 g
- Sodium: 190 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 105 mg
