Ingredients
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2 cups whole milk ricotta cheese, well drained
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3 large eggs
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¾ cup granulated sugar
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1 teaspoon vanilla extract
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Zest of 1 lemon (optional)
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2 tablespoons all-purpose flour or cornstarch
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Pinch of salt
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For the crust (optional):
- 1½ cups crushed graham crackers or biscotti
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
Instructions
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Preheat oven to 350°F (175°C).
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For the crust: mix crushed graham crackers or biscotti with melted butter and sugar. Press into a springform pan. Bake 8–10 minutes and let cool.
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Reduce oven temperature to 325°F (160°C).
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In a large bowl, beat drained ricotta until smooth.
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Add eggs one at a time, mixing gently after each.
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Mix in sugar, vanilla, lemon zest (if using), flour, and salt until just combined.
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Pour batter into crust (or directly into pan if crustless) and smooth the top.
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Bake for 50–60 minutes, until center is slightly jiggly.
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Turn off oven, crack door, and let cheesecake cool inside for 30 minutes.
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Cool completely at room temperature, then refrigerate at least 4 hours before serving.
Notes
Drain ricotta before use to avoid excess moisture. For a richer texture, use whole milk ricotta. Add toppings like fruit compote, powdered sugar, or whipped cream for extra flair.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian