Name: Ricotta Cheesecake with Lemon Zest: A Slice of Heaven
Prep time: 20 min
Cook time: PT-484698H43M16S
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 2 cups ricotta cheese (500g); 1 cup cream cheese, softened (250g); 1 cup sugar (200g); 3 large eggs; 1 tsp vanilla extract; Zest of 1 lemon; 1 cup crushed graham crackers (100g); 1/4 cup melted butter (60g)

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Hey there, friend! If you’re anything like me, you’re always on the lookout for a dessert that’s equal parts luxurious and comforting. Well, let me introduce you to this Ricotta Cheesecake with Lemon Zest a dessert that’s creamy, dreamy, and just the right amount of zesty. Trust me, this one’s a game-changer. Whether you’re hosting a dinner party or just treating yourself to a little indulgence, this cheesecake is the perfect way to end any meal.

Why You’ll Love This Ricotta Cheesecake with Lemon Zest

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking for a special occasion or simply craving something sweet, this cheesecake is versatile enough to fit the bill. Here’s why it’s a favorite:

Versatile: Perfect for fancy gatherings or cozy nights in. Imagine slicing into this creamy, citrusy masterpiece while your friends and family ooh and aah over every bite.

Budget-Friendly: Uses simple, wholesome ingredients you likely already have in your kitchen. No need for fancy gadgets or hard-to-find items just pure, delicious simplicity.

Quick and Easy: Straightforward steps that even beginner bakers can follow. If you’ve ever been intimidated by cheesecake, this recipe will change your mind.

Customizable: Love a stronger lemon flavor? Add more zest! Prefer a hint of vanilla? Toss it in. This recipe is your canvas.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s light yet rich, sweet yet tangy basically, it’s everything you want in a dessert.

Ingredients

Here’s the magic of this cheesecake it’s made with just a handful of ingredients, but the result is pure bliss. Let’s break it down:

Ricotta Cheese: The star of the show. Creamy, smooth, and slightly tangy, ricotta gives this cheesecake its unique texture and flavor.

Cream Cheese: Adds richness and that classic cheesecake density we all love.

Sugar: Just the right amount to sweeten things up without overpowering the tanginess of the cheese.

Eggs: They bind everything together and give the cheesecake its beautiful structure.

Lemon Zest: The secret weapon. Bright, citrusy, and oh-so-refreshing, it elevates this dessert to a whole new level.

Vanilla Extract: A touch of warmth and depth to balance out the flavors.

Graham Cracker Crust: The perfect crunchy base to complement the creamy filling.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this creamy, dreamy masterpiece:

Preheat Your Oven: Start by preheating your oven to the right temperature. This ensures even baking and a perfectly set cheesecake.

Prepare the Crust: Mix your graham cracker crumbs with melted butter and press them into the bottom of your pan. This crunchy base is the foundation of your cheesecake, so make sure it’s evenly packed.

Mix the Filling: In a large bowl, combine the ricotta, cream cheese, sugar, eggs, lemon zest, and vanilla extract. Blend until smooth and creamy. Be careful not to overmix just enough to combine everything beautifully.

Assemble the Cheesecake: Pour the filling over the prepared crust and smooth the top with a spatula. At this point, you can add a little extra lemon zest on top for a pop of color and flavor.

Bake to Perfection: Bake the cheesecake until it’s set but still slightly jiggly in the center. This ensures a creamy texture without being overbaked.

Cool and Chill: Let the cheesecake cool completely before transferring it to the fridge to chill. This step is crucial for that perfect sliceable texture.

Serve and Enjoy: Slice, serve, and watch as everyone falls in love with this dessert. A little whipped cream or fresh berries on the side never hurts!

Nutrition Facts

Servings: 8
Calories per serving: 320

Preparation Time

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes (plus chilling time)

How to Serve Ricotta Cheesecake with Lemon Zest

This cheesecake pairs wonderfully with a variety of toppings and sides. Here are a few serving suggestions to elevate your dessert game:

Fresh Berries: A handful of raspberries, strawberries, or blueberries adds a burst of freshness and color.

Whipped Cream: A dollop of lightly sweetened whipped cream is always a good idea.

Lemon Curd: For an extra zesty kick, drizzle a little lemon curd over the top.

Mint Leaves: A few sprigs of fresh mint add a lovely touch of green and a hint of freshness.

Powdered Sugar: A light dusting of powdered sugar gives it a elegant finish.

Additional Tips

Here are some extra tips to help you nail this recipe:

Room Temperature Ingredients: Make sure your ricotta, cream cheese, and eggs are at room temperature before mixing. This ensures a smooth, lump-free filling.

Don’t Overmix: Mix the filling just until everything is combined. Overmixing can incorporate too much air, leading to cracks.

Water Bath: For an extra smooth texture, consider baking the cheesecake in a water bath. It helps regulate the temperature and prevents cracking.

Chill Thoroughly: Let the cheesecake chill in the fridge for at least 4 hours, or overnight if possible. This helps it set perfectly.

Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days.

FAQ Section

Can I use cottage cheese instead of ricotta?
While ricotta is preferred for its texture, you can use cottage cheese if you blend it until smooth.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually tastes better the next day, so it’s a great make-ahead dessert.
How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and don’t overbake. A water bath can also help.
Can I freeze this cheesecake?
Yes! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Can I use a different crust?
Of course! Try a digestive biscuit crust or even a gluten-free alternative if needed.
Can I add other flavors?
Definitely! Orange zest, almond extract, or even a swirl of chocolate would be delicious.
How do I know when the cheesecake is done baking?
The edges should be set, but the center should still have a slight jiggle.
Can I use low-fat ricotta and cream cheese?
Yes, but keep in mind that the texture may be slightly less rich.
How long does this cheesecake last in the fridge?
It will stay fresh for up to 5 days when stored properly.
Can I make this cheesecake without eggs?
Eggs are essential for the structure, so I don’t recommend omitting them.

Conclusion

There you have it a Ricotta Cheesecake with Lemon Zest that’s as delightful to make as it is to eat. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. So grab your ingredients, preheat that oven, and get ready to create something truly special. Trust me, once you take that first bite, you’ll understand why this cheesecake is worth every second of effort. Happy baking!

Ricotta Cheesecake with Lemon Zest: A Slice of Heaven

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Author: ikram
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 20 minutes (plus chilling time)
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

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Description

Indulge in the creamy delight of Ricotta Cheesecake! Light, fluffy, and bursting with citrus flavor, this Italian-inspired dessert is perfect for any occasion.

Ingredients

Scale

2 cups ricotta cheese (500g)

1 cup cream cheese, softened (250g)

1 cup sugar (200g)

3 large eggs

1 tsp vanilla extract

Zest of 1 lemon

1 cup crushed graham crackers (100g)

1/4 cup melted butter (60g)

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Instructions

Preheat oven to 325°F (160°C) and grease a springform pan.
Mix crushed graham crackers and melted butter. Press the mixture into the bottom of the pan to form the crust.
In a large bowl, beat ricotta cheese, cream cheese, and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
Pour the cheesecake mixture over the crust and smooth the top with a spatula.
Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Let the cheesecake cool completely, then refrigerate for at least 4 hours before serving.