Description
Indulge in the creamy delight of this Ricotta Cheesecake that’s light, slightly less sweet than traditional cheesecake, and bursting with Italian flavors. A perfect dessert to impress your guests!
Ingredients
Scale
Main Ingredients:
- 2 cups whole milk ricotta cheese
- 8 oz cream cheese, softened
Sugar Mixture:
- 3/4 cup granulated sugar
Eggs and Flavorings:
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Additional Ingredients:
- 1 tablespoon all-purpose flour
- zest of 1 lemon
- pinch of salt
- 1/4 cup heavy cream
- powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap with foil.
- Mix Cheesecake Batter: Beat ricotta and cream cheese until smooth. Add sugar, eggs, extracts, lemon zest, flour, salt, and cream. Mix until smooth.
- Bake: Pour batter into pan and bake for 55-65 minutes until center is set with a slight jiggle.
- Cool: Turn off oven, cool cheesecake inside for 1 hour. Then cool at room temperature, refrigerate for at least 4 hours.
- Serve: Dust with powdered sugar before serving.
Notes
- Use whole milk ricotta for best results. Drain slightly if watery.
- Serve with fresh berries or honey.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 120 mg
