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)
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.
Notes
For a smoother texture, blend the ricotta cheese in a food processor before mixing.
Substitute graham crackers with digestive biscuits for a different crust flavor.
Add a drizzle of honey or a dollop of whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 110mg