Italian Ricotta Cheesecake Recipe
Cook Time: 1 hour 10 minutes
Prep Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Yield: 1 12-inch cheesecake
Description:
This Italian Ricotta Cheesecake recipe has been a staple for years, producing a delightful, creamy cheesecake with a hint of lemon and vanilla. It’s a versatile base that welcomes various adaptations, making it a perfect dessert for any occasion.
Recipe Category:
Cheesecake
Keywords:
Dessert, Cheese, European, Weeknight, Oven, Less than 4 Hours, Easy
Ingredients:
- 3 cups whole milk ricotta cheese
- 2 cups sugar
- 8 tablespoons all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 8 teaspoons fresh lemon rind
- 1/2 cup graham cracker crumbs
- 1/2 – 1 cup confectioners’ sugar (for garnish)
Nutritional Information (per serving):
- Calories: 425.1
- Fat: 21.2g
- Saturated Fat: 12.7g
- Cholesterol: 182.1mg
- Sodium: 141mg
- Carbohydrates: 41.6g
- Fiber: 0.2g
- Sugar: 33.9g
- Protein: 17.5g
Instructions:
- Preheat oven to 425°F.
- Prepare the Pan: Butter the bottom and sides of a 12-inch springform pan. Sprinkle the bottom and sides of the well-buttered pan with graham cracker crumbs.
- Prepare the Ricotta Mixture: In a large bowl, beat the drained ricotta until very smooth. Gradually add 1 1/2 cups of sugar and egg yolks, beating after each addition. Beat in flour, lemon rind, and vanilla.
- Whip the Cream: In a small bowl, beat the cream until it holds its shape but is not too stiff.
- Beat the Egg Whites: In a smaller bowl, beat the egg whites with the remaining sugar until stiff peaks form. Combine with the whipped cream and fold into the ricotta mixture.
- Bake the Cheesecake: Pour the mixture into the prepared pan. Bake for 10 minutes at 425°F, then lower the oven temperature to 350°F and bake for an additional hour.
- Cool the Cheesecake: Turn off the heat and allow the cake to cool in the oven with the door closed for about 3-4 hours.
- Chill and Serve: Once cooled, remove the cake from the oven, carefully remove the sides of the pan, and store the cake (well-wrapped) in the refrigerator.
- Final Touch: Before serving, lightly sprinkle the top of the cake with confectioners’ sugar. The cake can be served chilled or at room temperature.
Notes:
- The center of the cheesecake will be lower than the sides when cooled; this is intentional and aids in holding toppings.
- Variations: Add raisins, chopped citron, or chopped maraschino cherries to the batter. Top the cheesecake with crushed sugared strawberries or cherries before serving. Alternatively, cover the bottom of the crumbed pan with drained, sweetened crushed pineapple, applesauce, or sliced apples before adding the batter. Pie crust pastry may also be used instead of graham cracker crumbs to line the pan.
Enjoy this classic Italian Ricotta Cheesecake with its creamy texture and subtle flavors, perfect for any dessert occasion!
