Ricotta Cheesecake

5 from 3 votes

This classic ricotta cheesecake combines that perfect velvety texture with a burst of citrus and a hint of vanilla—it's like a little slice of heaven in every bite!

Prep Time10

Cook Time1 30

Resting Time8

Total Time9 40

Course: Dessert

Cuisine: Italian

Servings: slices

Calories: 339kcal

Author: Marie

Equipment

9 inch springform pan For baking the cheesecake
large pan or baking dish To be filled with water and placed on a lower rack under the cheesecake to create a moist environment in the oven, helping to prevent cracks on the cheesecake's surface.
blender or food processor To whip the ricotta and make it smooth
stand or hand mixer Optional (can also use wire whisk with some "elbow grease")
heavy duty aluminum foil To wrap the bottom of the springform pan
baking sheet Facilitates easier handling and movement of the cake but also catches any drips, keeping your oven clean.

Ingredients

3 pounds whole milk ricotta cheese
8 large eggs
1 1/4 cups sugar
3 tbsp cornstarch
1 tbsp vanilla extract
1 small lemon zest only (or a small orange)
oil or butter to grease the pan
powdered sugar or lemon curls for decorating

US Customary - Metric

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Position a baking rack in the center of the oven, and place another rack just below it. On this lower rack, set a large baking casserole or similar-sized pan filled with at least an inch of water.
Wrap the bottom of a 9-inch springform pan with aluminum foil to prevent the batter from leaking out. Grease the sides and bottom of the pan with oil to ensure easy removal of the cheesecake later.
In a small bowl, thoroughly combine the sugar and cornstarch.
Next, blend the ricotta cheese in a blender or food processor until it becomes smooth.
Transfer the blended ricotta into a large bowl (or in the bowl of a standing mixer) along with the eggs, sugar/cornstarch mixture, vanilla extract, and lemon zest.
Whisk or mix the ingredients for a few minutes until they are thoroughly combined and smooth. If using a mixer, avoid overmixing as this can cause the batter to incorporate too much air, causing the cake to collapse after baking.
Pour the batter into the prepared pan, ensuring it's evenly distributed, and place the pan on a baking sheet.
Place the pan in the center of the preheated oven.
Bake at 350 degrees Fahrenheit for about 90 minutes.
Check the cheesecake around the 70-minute mark by gently jiggling it. If the center jiggles more than the perimeter, it requires more baking time.
When the cake is done, turn off the oven and leave the oven door ajar for at least an hour or two until the cake has cooled to avoid cracking.
Leave the cake in the pan, cover it with plastic wrap, and refrigerate it for at least 6 hours, preferably overnight.
After it has been thoroughly chilled, remove from the springform pan, slice and serve.
Garnish with lemon curls, lemon zest or powdered sugar if desired.

Notes

Note: Cooking times can vary significantly depending on your oven, the pan used for the water bath, and the type of fresh ricotta. Begin checking for doneness at 75 minutes.

Nutrition