Ingredients You Will Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs or crushed digestive biscuits
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
- 2 cups ricotta cheese (drained if watery)
- 2 cups cream cheese (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1/3 cup sour cream
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/4 tsp salt
Step-by-Step Instructions:
1. Preheat and Prepare: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks during baking.
2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
3. Prepare the Filling: In a large bowl, beat the ricotta cheese, cream cheese, and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, flour, vanilla extract, lemon zest, and salt until fully combined.
4. Assemble the Cheesecake: Pour the filling over the cooled crust. Smooth the top with a spatula to create an even layer.
5. Bake the Cheesecake: Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 1 hour, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
6. Chill and Serve: Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight. Serve plain or with a dusting of powdered sugar and fresh fruit.
Nutritional Information (Per Slice):
Serving size: 1 slice (1/12 of the cheesecake)
- Calories: 350
- Protein: 8g
- Carbohydrates: 25g
- Sugars: 18g
- Fat: 23g
- Saturated Fat: 13g
- Cholesterol: 110mg
- Sodium: 200mg
- Fiber: 0g
Note: Nutritional values are approximate and can vary based on specific ingredients used.
Tips for the Perfect Ricotta Cheesecake:
- Drain the Ricotta: If your ricotta cheese is watery, drain it in a fine-mesh sieve or cheesecloth for a creamier texture.
- Room Temperature Ingredients: Ensure all ingredients are at room temperature to avoid lumps in the batter.
- Water Bath: A water bath helps prevent cracks and ensures even baking.
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