Description
This creamy delight combines the light texture of ricotta with the rich flavor of cream cheese.
Ingredients
- For the Crust:
- Graham Cracker Crumbs: 1 ½ cups
- Butter: 6 tablespoons, melted
- Sugar: ¼ cup
- For the Cheesecake Filling:
- Ricotta Cheese: 2 cups
- Cream Cheese: 8 ounces, softened
- Sugar: ¾ cup
- Vanilla Extract: 1 teaspoon
- Eggs: 4 large
- Lemon Zest: 1 tablespoon
- Heavy Cream: ½ cup
- Flour: 1 tablespoon
Instructions
- Preheat your oven to 325°F (160°C). In a medium-sized bowl, mix together graham cracker crumbs, sugar, melted butter, and a sprinkle of cinnamon (optional) until the crumbs are evenly moistened. Press this mixture into the bottom of a 9-inch springform pan, packing it into an even layer. Bake the crust for 8-10 minutes, or until it turns a light golden brown. Allow it to cool while you prepare the filling.
- Combine ricotta cheese, cream cheese, and sugar in a large mixing bowl. Beat with a hand or stand mixer until the mixture is smooth and creamy, which should take about 2-3 minutes. Add vanilla extract, lemon zest, and a pinch of salt, then blend until well incorporated. Integrate the eggs one at a time, mixing thoroughly between additions. Finally, mix in the flour, ensuring the filling is smooth and consistent.
- Pour the ricotta mixture atop the cooled crust, smoothing it with a spatula to ensure an even surface. Gently tap the pan on your counter to settle the filling and expel any trapped air bubbles.
- Place in your preheated oven and bake for 50-60 minutes, observing that the edges set while permitting a slight jiggle in the center. Once done, switch off the oven and let the cheesecake cool inside for an hour with the door slightly open to prevent cracking.
- Cool cheesecake entirely at room temperature before transferring it to the refrigerator. Let it chill for at least 4 hours, preferably overnight, to attain a thoroughly set texture.
Notes
Room temperature ingredients blend together more smoothly. A water bath can be employed if you’d like to prevent any cracking atop the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 180 mg
- Protein: 9 grams