Ricotta Cheesecake
This Ricotta Cheesecake is light, creamy, and slightly tangy, with a smooth texture that melts in your mouth. It’s a delicious twist on traditional cheesecake, perfect for any occasion!
Ingredients
For the Crust:
1 ½ cups (150g) graham cracker crumbs (or crushed digestive biscuits)
¼ cup (50g) granulated sugar
5 tbsp (70g) unsalted butter, melted
For the Filling:
16 oz (450g) ricotta cheese, drained if watery
8 oz (225g) cream cheese, softened
¾ cup (150g) granulated sugar
3 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
¼ cup (60ml) heavy cream or sour cream
2 tbsp all-purpose flour (for structure)
For Topping (Optional):
Powdered sugar for dusting
Fresh berries or fruit compote
Instructions
1. Prepare the Crust:
Preheat oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of the pan.
Bake for 8-10 minutes, then let it cool while preparing the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat ricotta cheese and cream cheese until smooth.
Add sugar, eggs (one at a time), vanilla, lemon zest, and lemon juice, mixing until combined.
Stir in heavy cream (or sour cream) and flour, mixing gently until smooth.
3. Bake the Cheesecake:
Pour the batter over the crust and smooth the top.
Bake for 50-60 minutes or until the edges are set but the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
4. Chill and Serve:
Refrigerate for at least 4 hours (or overnight for best results).
Before serving, dust with powdered sugar and top with fresh berries if desired.
Ricotta Cheesecake
