Ricotta Cheesecake

I never thought I’d make a cheesecake, let alone make one that tastes this good, and the secret lies in the recipe. This is an Italian cheesecake so you need to use ricotta cheese instead of cream cheese, but honestly it tasted better than any cheesecake (Italian or New York) I’ve ever had. 

Ingredients (Serves 10-12 slices)

  • 8 large eggs
  • 2 cups of sugar
  • 1/2 cups All Purpose flour, sifted
  • 3 pounds fresh ricotta 
  • 1/2 cup heavy cream, whipped to soft peaks
  • Juice (strained) and grated zest of 1 lemon
  • 3/4 teaspoon vanilla extract
  • 1/4 cup sweet liqueur such as limoncello or Strega ( this is optional)

Topping

  • 1 cup confectioners’ sugar

Preheat oven to 350 degrees and butter the inside of a 9-inch springform pan. ( You definitely need a springform pan for this recipe, otherwise you’ll have a hard time removing the cheesecake intact from the pan)

First beat the heavy cream into whipped cream and set aside. 

Beat the eggs in a large bowl until they’re foamy and light. Add the sugar and beat one medium speed until smooth. Then add the flour and beat until it is fully incorporated. Finally add the ricotta and the whipped cream and beat the mixture until it is fully blended. Add the lemon juice, lemon zest, vanilla and liqueur and stir gently until incorporated.

Line the pan with a baking sheet. Pour the mixture into the pan and bake for 1 hour and 45 minutes or until a toothpick inserted in the center comes out clean. When finished, turn off the oven and leave the cheesecake in it to settle for 10 minutes. Then remove and let it cool. 

Dust the top of the cheesecake with confectioners’ sugar (the funnest part).

You can store it in the fridge for up to a week. The more time goes by, the more the cheesecake texture solidifies. It tastes different and better with every day that goes by. You’ll become addicted. 

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