. The ricotta cheese adds a subtle creaminess that balances beautifully with the tang of cream cheese, while the hint of almond and the brightness of lemon zest elevate the flavor profile to new heights.
Ingredients:
- 1 Β½ cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups ricotta cheese, drained
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Zest of 1 lemon
Instructions:
- Prepare the Crust:
- Preheat your oven to 325Β°F (165Β°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form an even crust.
- Make the Filling:
- In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth.
- Gradually add in the sugar and flour, mixing well after each addition.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract, almond extract, and lemon zest.
- Bake the Cheesecake:
- Pour the filling over the prepared crust, spreading it evenly.
- Bake in the preheated oven for about 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Transfer to the refrigerator to chill for at least 4 hours, or overnight.
- Serve:
- Remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy!
