Description
Indulge in the delightful flavors of this Italian Ricotta Cheesecake, a dessert that artfully blends creamy ricotta cheese and tangy lemon for a light yet rich treat. Perfect for any occasion, from summer gatherings to festive celebrations, this cheesecake is a showstopper that will impress your guests and satisfy your sweet tooth. With its velvety texture and simple ingredients, you can whip it up effortlessly and enjoy the make-ahead convenience—prepare it up to five days in advance! Top it with fresh berries or a drizzle of Grand Marnier for an extra burst of flavor.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 8 tablespoons unsalted butter (melted)
- 4 blocks full-fat cream cheese
- 1 and 1/2 cups whole milk ricotta cheese
- 5 large eggs
- 1/2 cup heavy cream
- Fresh berries for topping
Instructions
- Preheat the oven to 350°F (175°C). Prepare the crust by combining graham cracker crumbs, sugar, and melted butter; press into a greased springform pan. Bake for 10 minutes until golden.
- In a bowl, beat cream cheese and ricotta until smooth. Gradually add sugar, then mix in eggs one at a time, followed by heavy cream and flour until combined.
- Pour filling over cooled crust; bake for about 75 minutes until set but slightly jiggly in the center. Cool in the oven with the door ajar for an hour.
- Chill in the refrigerator for at least four hours before serving; top with mixed berries.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (123g)
- Calories: 360
- Sugar: 24g
- Sodium: 230mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg