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Italian Ricotta Cheesecake

Italian Ricotta Cheesecake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 15 oz whole-milk ricotta, drained if watery
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar

Method
 

  1. Preheat oven to 350°F (175°C). Stir together the graham cracker crumbs, melted butter, and 2 tbsp sugar. Press firmly into the bottom of a 9-inch springform pan.
  2. Beat the ricotta and 3/4 cup sugar with an electric mixer on medium speed until smooth, about 2 minutes.
  3. Beat in the eggs one at a time, then mix in the flour, lemon zest, and vanilla on low speed just until combined.
  4. Pour the filling over the crust and bake for 45 to 50 minutes, until the edges are set and the center still wobbles slightly.
  5. Cool completely on a wire rack, then run a knife around the edge, remove the pan ring, and dust with powdered sugar before slicing.

Notes

The cheesecake needs to cool fully and then chill for at least 4 hours before serving. That rest time is not included in the prep or cook times above.