Elegant Ricotta Cheesecake
Indulge in this smooth and creamy ricotta cheesecake that combines the richness of ricotta cheese with a hint of citrus zest for a refreshing finish. Perfectly baked in a buttery graham cracker crust, this cheesecake is a delightful addition to any dessert table. Serve it chilled, topped with fresh berries or a drizzle of honey, for a truly luxurious experience.
ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 cups ricotta cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- ½ teaspoon salt
- ¼ cup all-purpose flour
steps
- 1.
Preheat the oven to 325°F (163°C).
- 2.
In a bowl, combine graham cracker crumbs and melted butter until well blended.
- 3.
Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- 4.
In a large mixing bowl, beat together ricotta cheese and sugar until smooth.
- 5.
Add eggs one at a time, mixing well after each addition.
- 6.
Mix in vanilla extract, lemon zest, orange zest, and salt until fully incorporated.
- 7.
Gradually fold in the flour until just combined.
- 8.
Pour the ricotta mixture into the prepared crust and smooth the top.
- 9.
Bake for 50-60 minutes, or until the center is set and slightly jiggly.
- 10.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- 11.
Refrigerate for at least 4 hours, preferably overnight, before serving.
