Nicole's Italian Ricotta Cheesecake

Indulge in the creamy elegance of *Nicole's Italian Ricotta Cheesecake*, a timeless dessert that’s both light and luscious. Made with whole milk ricotta, fragrant hints of orange and lemon zest, and a subtle touch of vanilla, this Italian-inspired cheesecake delights with its delicate texture and rich flavor. Unlike traditional cheesecakes, this recipe uses just a hint of flour, creating a custard-like consistency that melts in your mouth. Baked to golden perfection, it’s cooled gradually to prevent cracking, ensuring a flawless finish. Perfect for any occasion, this ricotta cheesecake can be garnished with a dusting of powdered sugar for a beautifully simple presentation. With only 20 minutes of prep, it’s the ideal make-ahead dessert for gatherings or a sweet treat to savor with your favorite espresso.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 2 pounds Ricotta cheese (whole milk)
• 1 cup Granulated sugar
• 5 pieces Large eggs
• 2 teaspoons Vanilla extract
• 1 teaspoon Orange zest
• 1 teaspoon Lemon zest
• 3 tablespoons All-purpose flour
• 0.25 teaspoons Salt
• 2 tablespoons Unsalted butter (for greasing)
• 2 tablespoons Powdered sugar (optional for garnish)

Directions

Step 1

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with unsalted butter and lightly dust the inside with a bit of flour. Shake out the excess flour and set the pan aside.

Step 2

In a large mixing bowl, combine the ricotta cheese and granulated sugar. Use an electric mixer on medium speed to beat the mixture until smooth, about 2–3 minutes.

Step 3

Add the eggs one at a time, beating well after each addition, until fully incorporated.

Step 4

Mix in the vanilla extract, orange zest, and lemon zest, ensuring they are evenly distributed throughout the batter.

Step 5

Gently sift in the all-purpose flour and salt. Fold these dry ingredients into the wet mixture using a spatula until no lumps remain.

Step 6

Pour the batter into the prepared springform pan and smooth the top with a spatula.

Step 7

Place the pan on the center rack of the oven and bake for 55–60 minutes, or until the top is golden and the center is set but slightly jiggly.

Step 8

Once baked, turn off the oven and crack open the door slightly. Allow the cheesecake to cool in the oven for 15 minutes to prevent cracking.

Step 9

Remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator. Chill for at least 3 hours or overnight for the best texture.

Step 10

Before serving, dust the top of the cheesecake with powdered sugar if desired. Slice and enjoy!

Nutrition Facts

Serving size	(1440.0g)

Amount per serving	% Daily Value*
Calories	3068.6

Total Fat 166.6g	0%
Saturated Fat 97.6g	0%
Polyunsaturated Fat g
Cholesterol 1455.5mg	0%
Sodium 1707.3mg	0%
Total Carbohydrate 267.0g	0%
Dietary Fiber 1.5g	0%
Total Sugars 219.1g
Protein 132.5g	0%

Vitamin D 200IU	0%
Calcium 2036.5mg	0%
Iron 9.8mg	0%
Potassium 1362.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 17.1%

Carbs: 34.5%