Italian Lemon Ricotta Cheesecake Recipe
User Reviews
4.9
Italian Lemon Ricotta Cheesecake Recipe
Description
The Italian Lemon Ricotta Cheesecake is made primarily with whole milk ricotta cheese combined with eggs, sugar, vanilla extract, and the zest of three lemons. The ricotta is well strained to remove excess liquid, ensuring a creamy yet firm batter after beating for about 10 minutes until fluffy. The batter is baked in an olive-oil-coated 9-inch springform pan, first at a higher temperature then finished at a lower one to develop a golden brown crust. The cake may vibrate slightly on removal but sets firmly as it cools.
This cheesecake has a tender, smooth texture with a mild lemon aroma, achieved without additional sour cream or creams, relying instead on ricotta cheese's natural richness. The tang from the lemon zest complements the subtle sweetness, making it a nuanced dessert choice.
Best served chilled after a full cooling and refrigeration period, this cheesecake holds well in the refrigerator up to five days and can be frozen for up to two months wrapped carefully. It's suitable for serving as a light dessert post-meal or at gatherings where a fresh, mildly sweet cake is desired.
To ensure success, bring ingredients to room temperature before mixing and use a thermometer or jiggle test to check for doneness. Thorough straining of ricotta prevents watery batter, and coating the pan thoroughly with olive oil prevents sticking.
Ingredients
- 3 pounds ricotta cheese whole milk
- 8 egg large
- 1 ¼ cup sugar
- 1 teaspoon vanilla extract
- lemon zest of 3
- olive oil to coat the pan
Instructions
- Preheat the oven to 425 degrees F.
- Strain the ricotta cheese and discard the liquid.
- In the bowl of a standing mixer fitted with a blade, add the cheese, eggs, sugar, vanilla extract, and lemon zest. Mix, starting on low and increasing to medium-low (2 on the KitchenAid mixer) speed for 10 minutes. The mixture will look light and fluffy, like a batter of sorts. If using a hand-mixer, keep the speed low. If using a wooden spoon, mix continuously until fluffy.
- Coat the bottom and sides of a 9" springform pan with olive oil (this is very important or the cake will stick to the pan). Place the springform pan on a large sheet pan.
- Pour the batter into the springform pan and give it a little shake.
- Bake for 30 minutes at 425 degrees F, then turn the heat down 375 degrees F and bake for another 40 to 45 minutes or until the batter has mostly firmed up and the top of the cake has gained a nice golden brown color (the cake may still jiggle slightly when you take it out, but it will become fully firm once cooled).
- Remove from the heat and allow the cake to cool completely (1 to 2 hours) and then cover with plastic wrap and refrigerate for at least 6 hours. If you have the time, it’s best to refrigerate the cake overnight).
- When the cake is fully chilled, you can remove the springform pan. Slice and serve! And if you like, add a bit more lemon zest over each piece.
Notes
- Strain ricotta cheese thoroughly to avoid watery batter and achieve creamy consistency.
- Bring all ingredients to room temperature before mixing for better blending.
- Mix the batter for at least 10 minutes for an airy texture.
- Use a well-oiled springform pan to prevent sticking and ease removal.
- Check doneness by internal temperature (around 150°F) or by a slight jiggle test.
- Allow the cheesecake to cool completely before serving for best texture.
- Store in the refrigerator up to 5 days or freeze wrapped for up to 2 months; thaw overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 3845 kcal
% Daily Value*
| Calories | 384.5kcal | 19% |
| Carbohydrates | 29.3g | 10% |
| Protein | 19.8g | 40% |
| Fat | 21.1g | 32% |
| Saturated Fat | 12.4g | 62% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 6.2g | 31% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 200.3mg | 67% |
| Sodium | 164.6mg | 7% |
| Potassium | 192.6mg | 4% |
| Sugar | 25.5g | 51% |
| Vitamin A | 795.6IU | 16% |
| Calcium | 301.7mg | 30% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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