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Creamy Ricotta Cheesecake with Lemon Zest and Graham Cracker Crust Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 15 minutes (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Creamy Delight of Ricotta Cheesecake is a luscious and light dessert that perfectly combines the fluffy texture of ricotta cheese with the rich creaminess of cream cheese. Featuring a buttery graham cracker crust and subtle hints of vanilla and lemon zest, this cheesecake is baked to perfection and offers a smooth, silky filling ideal for any special occasion or indulgent treat.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon ground cinnamon (optional)

Filling

  • 1 1/2 cups ricotta cheese
  • 8 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1/4 cup heavy cream

Garnish

  • Fresh berries (such as strawberries, blueberries, or raspberries), as desired
  • Powdered sugar, for dusting
  • Fresh mint leaves, optional

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). This moderate temperature ensures the cheesecake bakes evenly without cracking.
  2. Prepare Crust Mixture: In a medium-sized bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Stir until the mixture is evenly moistened and crumbly.
  3. Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact layer that will serve as the cheesecake’s base.
  4. Bake Crust: Place the springform pan in the preheated oven and bake the crust for 8-10 minutes until it is lightly golden and set. Remove from oven and allow to cool while preparing the filling.
  5. Mix Cheeses and Sugar: In a large mixing bowl, beat the ricotta cheese, softened cream cheese, and sugar together until smooth and creamy, ensuring no lumps remain.
  6. Add Flavors: Add the vanilla extract, lemon zest, and salt to the cheese mixture, then blend thoroughly until combined to infuse the filling with bright, aromatic notes.
  7. Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition to maintain a smooth texture and proper structure for the cheesecake.
  8. Add Sour Cream and Flour: Mix in the sour cream and flour until the filling is smooth and homogenous, which helps stabilize the cheesecake as it bakes.
  9. Blend in Heavy Cream: Pour in the heavy cream and continue mixing until fully integrated, creating a rich and silky batter.
  10. Pour Filling Over Crust: Carefully pour the prepared filling over the cooled crust in the springform pan, spreading evenly to the edges.
  11. Remove Air Bubbles: Gently tap the pan on the countertop a few times to release any trapped air bubbles that might cause cracks during baking.
  12. Bake Cheesecake: Bake the cheesecake in the preheated oven for about 60 minutes or until the edges are set and the center slightly jiggles when the pan is gently shaken.
  13. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, which helps prevent surface cracks and keeps the texture creamy.
  14. Room Temperature Cooling: Remove the cheesecake from the oven and allow it to cool completely at room temperature, ensuring it settles properly.
  15. Chill Before Serving: Refrigerate the cooled cheesecake for at least 4 hours or preferably overnight to let it firm up and develop its full flavor.
  16. Garnish and Serve: Before serving, garnish the cheesecake with fresh berries, a dusting of powdered sugar, and optional fresh mint leaves for an elegant presentation and enhanced freshness.

Notes

  • For best results, ensure all dairy ingredients are at room temperature before mixing to achieve a smooth batter.
  • You can substitute ricotta cheese with whole-milk ricotta for creamier texture or part-skim for lighter options.
  • If you prefer a sweeter crust, increase the sugar in the crust mixture by 1-2 tablespoons.
  • Allow adequate chilling time for the cheesecake—it improves slicing and flavor development.
  • Use a springform pan to easily release the cheesecake without damaging its sides.
  • The optional cinnamon in the crust adds a warm spice note but can be omitted for a classic flavor.
  • To prevent cracking, avoid overbaking and rapid cooling; the slow cooling steps are crucial.
  • Leftover cheesecake can be stored covered in the refrigerator for up to 4 days.

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Find it online: https://whisksweetly.com/creamy-ricotta-cheesecake-with-lemon-zest-and-graham-cracker-crust-recipe/