Description
A light and creamy Italian Ricotta Cheesecake with a delicate texture and subtle citrus-vanilla flavor, traditionally made without a crust and perfect for elegant desserts.
Ingredients
- 2 cups whole milk ricotta cheese, well drained
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, beat ricotta and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in flour, lemon zest, orange zest, vanilla extract, and salt.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes until set but slightly jiggly in the center.
- Turn off oven, crack the door, and let cheesecake cool inside for 30 minutes.
- Cool completely, then refrigerate for at least 2 hours.
- Dust with powdered sugar before serving if desired.
Notes
- Drain ricotta overnight for best texture.
- This cheesecake is lighter than American-style cheesecake.
- Serve plain or with fresh berries.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian