Description
Indulge in the creamy delight of Italian Ricotta Cheesecake, a luxurious dessert that combines the rich flavors of ricotta and cream cheese. This cheesecake is perfect for any occasion, from festive gatherings to cozy nights in. With a classic graham cracker crust providing a satisfying crunch, each bite melts in your mouth, leaving you wanting more. The versatility of this cake allows for endless topping options, such as fresh berries or chocolate drizzle, making it an ideal treat for all palates. Plus, its make-ahead convenience means you can prepare it days in advance without compromising flavor or freshness.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 8 tablespoons unsalted butter, melted
- 4 blocks full-fat cream cheese
- 1 and 1/2 cups whole milk ricotta cheese
- 1 and 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 5 large eggs
- 2 large egg yolks
- 1/2 cup heavy cream
- 2 teaspoons all-purpose flour
- 1/4 cup fresh lemon juice
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon lemon zest
- 12 ounces mixed berries
- 2 teaspoons vanilla extract (for topping)
- 1 Tablespoon Grand Marnier (optional)
Instructions
- Preheat oven to 325°F (160°C).
- Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of a springform pan.
- Bake crust for 10 minutes; cool.
- Beat cream cheese until smooth, then mix in ricotta, sugar, and vanilla.
- Add eggs one at a time; fold in heavy cream, flour, lemon juice, and zest.
- Pour filling over cooled crust and bake for about 75 minutes or until slightly wobbly.
- Cool gradually in the oven with the door ajar; chill overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg