Description
This Ricotta Cheesecake is a light, airy twist on the classic dessert, made with creamy ricotta cheese, a touch of lemon zest, and a buttery graham cracker crust. It’s the perfect make-ahead treat that feels both rustic and elegant.
Ingredients
Scale
- 2 cups whole milk ricotta cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Wrap the outside with foil to prepare for a water bath.
- In a large bowl, beat ricotta until smooth. Add sugar and mix well. Beat in eggs one at a time, then stir in vanilla, lemon zest, flour, and salt.
- In a separate bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- Pour the ricotta filling over the crust and smooth the top with a spatula.
- Place the springform pan inside a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the springform.
- Bake for 50 to 60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Dust with powdered sugar before serving, if desired.
Notes
- Drain ricotta overnight if it’s too watery for a smoother texture.
- Use a food processor for a silkier filling.
- Let cheesecake cool gradually to avoid cracks.
- Use a hot knife for clean slices.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 95mg
Keywords: ricotta cheesecake, Italian cheesecake, light cheesecake, easy cheesecake recipe, no cream cheese cheesecake