Description
Creamy ricotta cheesecake delights dessert enthusiasts with its silky texture and rich Italian heritage. Smooth cream cheese and tangy ricotta blend perfectly, promising a luxurious slice of pure indulgence that will transport you straight to a charming Roman bakery.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 2 cups ricotta cheese
- 1 package (8 ounces/226 grams) cream cheese, softened
- 1 cup granulated sugar
Binding and Flavoring Ingredients:
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
Crust Option:
- 1 prepared graham cracker crust (optional)
Instructions
- Thoroughly blend ricotta, cream cheese, and sugar in a large mixing bowl until achieving a velvety, uniform consistency.
- Incorporate eggs individually, ensuring complete integration after each addition, then gently fold in vanilla extract, lemon juice, and sour cream.
- Softly sprinkle flour into the mixture, stirring continuously to create a silky, lump-free batter.
- Transfer the creamy mixture into a prepared graham cracker crust, distributing evenly to prevent air pockets.
- Position the cheesecake in a preheated 325°F (163°C) oven, allowing it to bake for 50-60 minutes until the center displays a subtle wobble when gently shaken.
- Remove from oven and permit the cheesecake to cool naturally at room temperature, which helps prevent cracking.
- Refrigerate for a minimum of 4 hours, preferably overnight, to enable complete setting and enhance flavor development.
- Before serving, carefully slice the chilled cheesecake and optionally garnish with fresh seasonal berries or a delicate fruit preserve for an elegant touch.
Notes
- Ensure ricotta is well-drained to prevent excess moisture, which can make the cheesecake watery and affect its texture.
- Room temperature ingredients blend more smoothly, creating a silkier, lump-free cheesecake batter.
- Avoid overmixing after adding eggs to prevent incorporating too much air, which can cause cracking during baking.
- Use a water bath method by placing the cheesecake pan in a larger pan filled with hot water to create more even, gentle heating and prevent surface cracks.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 80 mg