Creamy Italian-style cheesecake (Print Version)
# Ingredients:
→ For the crumb crust
01 -
1 ½ cups graham cracker crumbs
02 -
6 tablespoons unsalted butter, melted
→ For the ricotta filling
03 -
1 ½ cups cream cheese, at room temperature
04 -
1 ½ cups ricotta cheese, at room temperature (drained if it has excess liquid)
05 -
⅔ cup sour cream, at room temperature
06 -
¾ cup sugar
07 -
4 eggs, at room temperature
08 -
1 teaspoon vanilla
09 -
2 teaspoons lemon zest
# Instructions:
01 -
Preheat your oven to 325°F (170°C). Get a 9-inch springform pan ready and line it with foil if you'd like for easier removal later.
02 -
Mix the graham cracker crumbs with melted butter until it looks like wet sand with no dry spots. Press this mixture firmly onto the bottom of your pan using your hands or a measuring cup.
03 -
Bake the crust for 10 minutes, then place it on a cooling rack. Keep the oven on but lower the temperature to 275°F (140°C).
04 -
In a large bowl, mix the cream cheese, ricotta cheese, and sour cream until very smooth. You can use a handheld mixer at low speed or just a wire whisk if your cheese is properly softened.
05 -
Gradually add the sugar and mix until well incorporated. If using an electric mixer, this is the last step you should use it for, and only at low speed to avoid adding air to the batter.
06 -
Add the eggs two at a time, mixing gently with a wire whisk until fully combined. Be patient and don't overmix. Stir in the vanilla and lemon zest until well incorporated.
07 -
Pour the filling into the baked crust and bake for about 1 hour and 20 minutes. The top should be dry and the center should still have a slight jiggle. Don't overbake or it will become crumbly.
08 -
Let the cheesecake cool completely to room temperature in the pan on a wire rack. The center will sink slightly - that's normal.
09 -
Wrap the pan in plastic wrap and refrigerate for at least 6 hours, preferably overnight. This chilling time is essential for the perfect texture.
10 -
When ready to serve, run a knife around the edges, release the springform ring, and transfer to a serving plate. Enjoy plain or with fresh berries or your favorite topping.
# Notes:
01 -
This cheesecake combines cream cheese and ricotta for a lighter, slightly rustic texture compared to traditional cheesecakes.
02 -
It's important to have all ingredients at room temperature for the smoothest texture.
03 -
Don't overmix the batter - it's okay if there are some small pieces of ricotta visible.