Ricotta Cheesecake Recipe
This Ricotta Cheesecake Recipe will guide you through making a light and fluffy cheesecake with a subtle hint of lemon and vanilla.
Equipment
- 1 Springform pan 9-inch
- 1 Mixing bowl
- 1 Electric mixer
Ingredients
- 500 g Ricotta cheese Full-fat, well-drained
- 250 g Cream cheese Softened
- 200 g Sugar
- 4 Eggs Large
- 1 tbsp Vanilla extract
- 1 tbsp Lemon zest Finely grated
- 1 tbsp Cornstarch
- 1/4 tsp Salt
Instructions
- Preheat your oven to 325°F (165°C). Grease the springform pan lightly.
- In a mixing bowl, combine ricotta and cream cheese. Beat until smooth.
- Add sugar and blend until incorporated.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, lemon zest, cornstarch, and salt until smooth.
- Pour the batter into the prepared springform pan.
- Bake for 55-60 minutes or until the center is set and the top is golden.
- Allow the cheesecake to cool in the pan for 10 minutes, then run a knife around the edges to loosen it.
- Refrigerate for at least 4 hours before serving.
Notes
Ensure that the ricotta cheese is well-drained to avoid excess moisture in the cheesecake.
Nutrition
Serving: 125gCalories: 320kcalCarbohydrates: 24gProtein: 12gFat: 20gSaturated Fat: 12gCholesterol: 105mgSodium: 320mgPotassium: 150mgSugar: 20gVitamin A: 37500IUVitamin C: 0.8mgCalcium: 1500mgIron: 0.2mg
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