Thursday, June 20 2024

This classic Italian dessert is a real treat for the senses, with its smooth texture and delicate sweetness.

Whether for a special gathering or just a taste of Italy, this recipe will not fail to impress.








Servings: 8-10
  • 1 1/2 cups dry cookies ( in Italy i use Digestive cookies, but you can use graham cracker crumbs)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 32 oz. whole milk ricotta cheese
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • Confectioners’ sugar for dusting
  • mint leaves for garnish
  1. Preheat the oven to 320°F (165°C). Grease a 9-inch springform pan.
  2. In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
  3. In a large bowl, beat the ricotta cheese until smooth. Add the eggs one at a time, beating well after each addition.
  4. Gradually add 3/4 cup sugar and flour to the ricotta mixture, beating until well combined. Stir in the vanilla extract and lemon zest.
  5. Pour the filling over the crust in the pan and smooth the top with a spatula.
  6. Bake for 75-90 minutes, or until the center is set and the edges are lightly golden.
  7. Allow the cheesecake to cool in the pan for 15 minutes, then run a knife around the edge to loosen. Let it cool completely, then refrigerate for at least 4 hours or overnight.
  8. Before serving, dust the top with confectioners’ sugar and garnish with mint leaves.
Enjoy this delightful Italian-style Ricotta Cheesecake with friends and family, and savor the taste of Italy in every bite!
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