Description
This easy Italian cheesecake recipe features a creamy, smooth texture with a vibrant lemon zest ricotta swirl. It’s a special yet fuss-free dessert, perfect for busy families and comfort food lovers, promising a show-stopping result.
Ingredients
Scale
- 24 ounces (680g) whole milk ricotta cheese
- 8 ounces (226g) full-fat cream cheese, softened
- 1 cup (200g) granulated sugar, for the filling
- 2 tablespoons (25g) granulated sugar, for the cream cheese swirl
- 0.25 cup (50g) granulated sugar, for the crust
- 3 large eggs, at room temperature (or 2 eggs and 1 egg yolk)
- Zest of 2 lemons
- 2 tablespoons (30ml) fresh lemon juice
- 1 teaspoon (5ml) vanilla extract
- 1.5 cups (180g) graham cracker crumbs or crushed biscotti
- 6 tablespoons (85g) unsalted butter, melted
- 0.25 teaspoon salt
- 0.25 teaspoon almond extract (optional)
Instructions
- Prepare Crust: Combine 1.5 cups (180g) graham cracker crumbs and 6 tablespoons (85g) melted butter thoroughly in a medium bowl until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake at 350F (175C) for 8-10 minutes until lightly golden and fragrant. Let cool completely on a wire rack while preparing the filling.
- Make Ricotta Filling: In a large mixing bowl, beat 24 ounces (680g) whole milk ricotta, 1 cup (200g) granulated sugar, 2 tablespoons (30ml) fresh lemon juice, and 1 teaspoon (5ml) vanilla extract until visibly smooth and creamy, about 3-4 minutes. Gently whisk in 3 large eggs one at a time, just until combined and the batter looks uniform.
- Create Cream Cheese Swirl: In a separate small bowl, beat 8 ounces (226g) softened full-fat cream cheese with 2 tablespoons (25g) granulated sugar and the zest of 2 lemons until the mixture is completely smooth and fluffy, showing no lumps, about 2-3 minutes.
- Assemble Cheesecake: Pour the ricotta filling evenly over the cooled crust in the springform pan. Dollop spoonfuls of the cream cheese mixture over the ricotta filling, spacing them out. Use a knife or skewer to gently swirl the cream cheese into the ricotta, creating beautiful, distinct patterns.
- Bake with Water Bath: Place the springform pan carefully inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325F (160C) for 60-75 minutes, or until the edges are set and the center jiggles only slightly when gently nudged.
- Cool and Chill: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove the pan from the water bath, then cool completely on a wire rack at room temperature (about 2-3 hours). Finally, chill it in the refrigerator for at least 4 hours (preferably overnight) before removing the springform side for the best set and flavor.
Notes
For dietary needs, use low-fat dairy or sugar substitutes, though full-fat is recommended for the best texture. Opt for organic lemons for brighter zest and flavor. A water bath and slow cooling in the oven are crucial for a crack-free, creamy cheesecake. Optional almond extract or orange blossom water can add an extra layer of flavor.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (125 g)
- Calories: 380 calories
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 100 mg
Keywords: italian cheesecake, lemon zest, ricotta, dessert, easy, creamy, family-friendly, baked, springform, water bath