Description
Creamy Delight of Ricotta Cheesecake is a smooth and luscious Italian-American dessert, featuring a classic graham cracker crust and a rich ricotta cheese filling. Baked in a water bath for a silky texture, this cheesecake is flavored with hints of lemon zest and vanilla, making it a perfect treat for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 2 pounds whole milk ricotta cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Zest of 1 lemon
- ½ cup heavy cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks during baking. In a mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom of the prepared pan to create an even crust layer. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the ricotta cheese until it becomes smooth and creamy. Gradually add 1 cup granulated sugar and continue mixing until fully incorporated and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract, all-purpose flour, lemon zest, and heavy cream until the mixture is uniform and well blended.
- Assemble and bake: Pour the ricotta batter over the cooled crust in the springform pan, smoothing the top with a spatula. Place the springform pan inside a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the cheesecake pan, creating a water bath which helps bake the cheesecake gently and evenly.
- Bake and cool: Bake the cheesecake in the preheated oven for 70 to 80 minutes or until the center is just set but still slightly jiggly. Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour to prevent cracks and help it set gradually.
- Chill before serving: Remove the cheesecake from the oven and the water bath. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to chill completely and develop its creamy texture before serving.
Notes
- For a citrusy twist, add a few tablespoons of orange zest to the filling.
- Top with fresh berries or a drizzle of honey just before serving for an extra burst of flavor.
