Ricotta Cheesecake Recipe
Don't just buy a cake when you can use this ricotta cheesecake recipe to bake a dessert from scratch for your next office potluck or family affair. Unlike the familiar American cheesecakes made of cream cheese, the ricotta cheesecake is traditionally from Italy and as the name implies, its main ingredient is ricotta cheese. Quick and easy, this cheesecake recipe is a great trick to have up your sleeve and will have everyone impressed with your creativity and dessert baking abilities.
What you'll need to make a Ricotta Cheesecake:
- 9-inch Spring-form pan
- 2 lb Ricotta cheese
- 2/3 cup white sugar
- 1/3 cup flour
- 5 eggs
- Grated zest of 1 lemon
- 2 tsp vanilla extract
- 1/8 tsp salt (optional)
- Preheat the oven and prepare the pan. Preheat your oven to 350 degrees. Prepare the spring-form pan with butter and flour spread over the bottom and up the sides. If the sides are overly floured, flip the pan and gently shake out any excess.
- Empty the ricotta in a large bowl for mixing. Mix the ricotta with an electric hand mixer until it is smooth in appearance. Add the sugar and flour to the ricotta and stir completely.
- Add the remaining ingredients. Break each egg one at a time into the ricotta mixture and blend thoroughly after each addition. Blend in the lemon zest, vanilla and the salt until the mixture is completely combined.
- Bake your cheesecake. Pour the ricotta mixture into the prepared spring-form pan. Place the pan into the center of the preheated oven and bake for one hour.
- Test before removing from the oven. There are several ways to determine if your ricotta cheesecake is ready. The center of the cheesecake should feel firm to the touch and be a light golden brown color. Confirm that the center is fully done by inserting a toothpick or knife into the center of the cake; if it comes out clean, the cake is ready to come out of the oven.
- Set aside and cool. Allow your cheesecake to cool for at least an hour before releasing it from the spring-form pan. It is normal for cheesecakes to sink as they cool. Cover and chill overnight or for several hours before serving.
Run a knife along the edges of the spring-form pan to easily release the cake.
Do not open the spring-form pan while the cake is hot from the oven.