Description
This Delicious Creamy Ricotta Cheesecake combines the smooth texture of ricotta cheese with the rich creaminess of cream cheese, creating a delightful and airy dessert. The graham cracker crust adds a buttery crunch, while the lemon zest provides a subtle citrus brightness. Perfect for special occasions or a luxurious treat.
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). Mix the graham cracker crumbs, melted butter, and sugar together in a bowl until well combined.
- Form the Crust: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes to set the crust, then remove from the oven and let it cool completely.
- Make the Filling: In a large bowl, beat the drained ricotta cheese and softened cream cheese together until the mixture is smooth and creamy.
- Add Remaining Ingredients: Gradually add sugar and eggs one at a time while continuing to beat. Stir in vanilla extract, lemon zest, and flour until fully incorporated, then gently fold in the heavy cream until the filling is smooth and creamy.
- Assemble the Cheesecake: Pour the prepared filling evenly over the cooled crust in the springform pan, smoothing the top with a spatula for an even surface.
- Bake: Bake the cheesecake in the preheated oven for 55 to 65 minutes, or until the edges are set and the center remains slightly jiggly. Avoid overbaking to maintain a creamy texture.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to gradually cool and prevent cracking.
- Chill: Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate it for at least 4 hours or overnight to allow it to fully set and develop flavor.
- Serve: Release the cheesecake from the springform pan and serve plain or topped with fresh berries, a drizzle of honey, or your favorite topping.
Notes
- Make sure to drain the ricotta cheese thoroughly to avoid a watery filling.
- Use room temperature eggs and cream cheese for a smoother batter and better incorporation.
- Do not overbake the cheesecake to keep it creamy and prevent cracks.
- Chilling the cheesecake overnight improves texture and flavor.
- If desired, garnish with fresh fruit or a light fruit sauce for added freshness and color.
