Description
This Ricotta Cheesecake combines the light, airy texture of ricotta with the creamy richness of cream cheese, infused with vanilla and a hint of orange zest in a buttery graham cracker crust. A refined dessert perfect for any occasion! Keywords: ricotta cheesecake, fluffy cheesecake, orange zest cheesecake, vanilla ricotta cake, Italian-style cheesecake
Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the Cheesecake Filling:
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1 1/2 cups ricotta cheese
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2 (8 oz) packages cream cheese, softened
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3/4 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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Zest of 1 orange
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1/2 cup sour cream
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2 tbsp all-purpose flour
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Pinch of salt
Instructions
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Prepare the Crust:
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Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
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Mix graham cracker crumbs with sugar and melted butter.
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Press into the bottom of the pan and bake for 10 minutes. Let cool slightly.
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Make the Filling:
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In a bowl, beat ricotta until smooth. Add cream cheese and sugar, beating until creamy.
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Mix in eggs one at a time, then add vanilla and orange zest.
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Blend in sour cream, flour, and salt until just combined.
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Bake the Cheesecake:
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Pour filling over the crust.
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Bake for 55–65 minutes until the center is set and the edges are lightly golden.
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Cool at room temperature, then refrigerate for at least 4 hours or overnight.
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Serve:
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Remove from pan and garnish with orange zest curls or fresh berries if desired.
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Notes
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Ensure ingredients are at room temperature for a smooth batter.
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Avoid overmixing to prevent cracking.
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Best served chilled, with a dollop of whipped cream or fruit compote.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American