Seweryn Dominsky
Traditional Italian Ricotta Cheesecake: A Decadent and Creamy Delight
Ricotta Cheesecake is a classic Italian dessert that combines the smooth, creamy textures of ricotta cheese with a hint of lemon zest and vanilla. This delightful treat is perfect for any occasion, offering a luscious and rich flavor profile that is further enhanced by a delicate biscuit base. Whether you’re serving it at a festive gathering or as a sweet finale to a meal, this cheesecake is sure to impress.
Ingredients
For the Crust:
– 1 1/2 cups Graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the Filling:
– 2 pounds ricotta cheese, drained
– 1 cup granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon lemon zest
– 1/4 cup all-purpose flour
– 1/4 cup heavy cream
Instructions
1. Preheat the oven:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
2. Prepare the crust:
-In a medium-sized bowl, combine the Graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
-Press the mixture firmly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to ensure an even layer. Bake the crust for about 10 minutes, then remove it from the oven and let it cool completely.
3. Prepare the filling:
-In a large mixing bowl, beat the ricotta cheese on medium speed until smooth. Add the granulated sugar and continue to beat until well combined.
-Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
-Sift in the flour and mix until just combined. Finally, add the heavy cream and fold gently until the mixture is smooth and well incorporated.
4. Assemble the cheesecake:
-Pour the filling over the cooled crust, spreading it evenly with a spatula.
-Place the springform pan on a baking sheet to catch any drips, and then bake in the preheated oven for about 70-75 minutes, or until the center is set but still slightly wobbly.
5. Cool and chill:
-Allow the cheesecake to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set.
6. Serve:
-Run a knife around the edge of the cheesecake before releasing the springform pan’s sides. Transfer the cheesecake to a serving platter and garnish with fresh fruit, a dusting of powdered sugar, or a drizzle of fruit sauce if desired. Slice and serve chilled.
Enjoy your Traditional Italian Ricotta Cheesecake, a decadent and creamy delight that is sure to become a favorite!
