Description
Sicilian Ricotta Cheesecake is a light and creamy Italian dessert made with whole milk ricotta, eggs, sugar, lemon zest, and vanilla for a classic cheesecake with delicate texture and rich homemade flavor.
Ingredients
2 pounds whole milk ricotta, well drained
3/4 cup granulated sugar
4 large eggs
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter, for greasing the pan
2 tablespoons powdered sugar, optional for dusting
Instructions
1. Preheat the oven to 350°F and lightly butter a 9-inch springform pan. Line the bottom with parchment paper if desired.
2. Drain the ricotta in a fine-mesh strainer or cheesecloth until excess moisture is removed.
3. In a large bowl, whisk the drained ricotta and granulated sugar until smooth.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the flour, vanilla extract, lemon zest, ground cinnamon, and salt until the batter is smooth and evenly combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 45 to 55 minutes, until the edges are set and the center still has a slight wobble.
8. Remove from the oven and let the cheesecake cool completely at room temperature.
9. Refrigerate for at least 4 hours, or overnight for the best texture.
10. Remove from the pan, dust with powdered sugar if desired, and slice to serve.
Notes
Use well-drained ricotta so the cheesecake bakes up creamy instead of watery.
Do not overmix once the eggs are added, because too much air can affect the texture.
This cheesecake tastes even better after chilling overnight, so it is perfect for making ahead.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 16g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 105mg