Ricotta cheesecake is a delicious and lighter alternative to traditional cream cheese-based cheesecakes. The use of ricotta cheese gives it a unique texture and flavor. Here’s a basic recipe for a classic ricotta cheesecake:
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 cups ricotta cheese (drained if it’s too watery)
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- Zest of one lemon
- Zest of one orange
Instructions:
- Preheat your oven to 325Β°F (163Β°C). Grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture firmly into the bottom of the prepared pan to create an even crust.
- In a large mixing bowl, beat the ricotta cheese until smooth.
- Add sugar, flour, vanilla extract, lemon zest, and orange zest to the ricotta cheese. Mix well to combine.
- Add the eggs one at a time, beating well after each addition until the mixture is smooth and well incorporated.
- Pour the ricotta mixture over the crust in the springform pan.
- Bake in the preheated oven for about 60-70 minutes, or until the center is set and the top is lightly browned. The baking time may vary, so keep an eye on it and perform the toothpick test β a toothpick inserted into the center should come out clean.
- Once done, turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator. Chill for at least 4 hours, preferably overnight.
- Once chilled, you can remove the cheesecake from the springform pan, slice, and serve.
Feel free to customize this basic recipe by adding your favorite toppings, such as fresh berries, a fruit compote, or a dusting of powdered sugar. Enjoy your delicious ricotta cheesecake!
