Description
This Delicious Creamy Ricotta Cheesecake features a smooth and luscious ricotta and cream cheese filling on a buttery graham cracker crust. Baked to perfection, it offers a light, creamy texture with a hint of lemon zest and vanilla, making it a perfect dessert for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tbsp granulated sugar
Filling
- 1 lb (16 oz) ricotta cheese, drained
- 8 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp all-purpose flour
- ½ cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). This ensures the oven is ready to properly bake the crust and later the cheesecake.
- Mix Crust Ingredients: In a bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture is evenly moistened.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then remove and let it cool completely.
- Prepare Filling: In a large bowl, beat the ricotta cheese and softened cream cheese together until smooth and creamy, creating the base for the cheesecake filling.
- Add Ingredients to Filling: Gradually add ¾ cup sugar, then beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and all-purpose flour. Mix well to combine all ingredients thoroughly.
- Incorporate Heavy Cream: Stir in the ½ cup heavy cream until the filling is smooth, rich, and creamy.
- Assemble Cheesecake: Pour the prepared filling over the cooled crust evenly.
- Bake Cheesecake: Bake in the preheated oven for 55 to 65 minutes, or until the edges are set and the center remains slightly jiggly to ensure a creamy texture.
- Cool in Oven: Turn off the oven and leave the cheesecake inside for an additional hour with the door slightly ajar to prevent cracking and allow gradual cooling.
- Chill Thoroughly: Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to fully set and develop flavors.
- Serve: Slice and serve the cheesecake plain or topped with fresh berries, a drizzle of honey, or your favorite topping for enhanced flavor.
Notes
- Draining the ricotta cheese is essential to avoid excess moisture in the filling.
- Beating the eggs one at a time helps to maintain a smooth batter and prevents curdling.
- Allowing the cheesecake to cool gradually in the oven reduces the chance of cracks on the surface.
- Refrigerating for several hours or overnight improves texture and flavor.
- Use a springform pan for easy removal and shaping of the cheesecake.
