Vegetarian Ricotta Cheesecake

Indulge in the creamy, luxurious flavors of this Vegetarian Ricotta Cheesecake, a delightful twist on the classic dessert that’s as light as it is decadent. Featuring a buttery graham cracker crust paired with a smooth blend of ricotta and cream cheese, this cheesecake is elevated with a hint of vanilla, a burst of citrusy lemon zest, and a touch of tangy sour cream. Perfectly baked to achieve a velvety texture with a gently set center, this dessert is an ideal choice for any occasion, from elegant dinner parties to casual family gatherings. With just 30 minutes of prep time and simple, wholesome ingredients, this cheesecake is a must-try for those seeking a refined, vegetarian-friendly treat. Serve it chilled for the ultimate creamy indulgence! Keywords: Vegetarian Ricotta Cheesecake, creamy ricotta dessert, easy cheesecake recipe, lemon zest cheesecake, vegetarian desserts.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 10

Ingredients

• 200 grams graham cracker crumbs
• 80 grams unsalted butter
• 500 grams ricotta cheese
• 250 grams cream cheese
• 150 grams granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 3 pieces large eggs
• 2 tablespoons all-purpose flour
• 200 grams sour cream

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the base with parchment paper.

Step 2

Melt the butter over low heat. In a bowl, combine the graham cracker crumbs and melted butter. Mix well until the texture resembles wet sand.

Step 3

Press the crumb mixture evenly onto the bottom of the prepared pan to form the crust. Bake the crust in the preheated oven for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, beat together the ricotta cheese and cream cheese until smooth and creamy.

Step 5

Add the granulated sugar, vanilla extract, lemon zest, and flour to the cheese mixture. Beat until well combined.

Step 6

Add the eggs, one at a time, mixing well after each addition.

Step 7

Fold in the sour cream gently with a spatula until fully incorporated.

Step 8

Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

Step 9

Bake the cheesecake in the oven for about 50-60 minutes, or until the edges are set and the center slightly jiggles.

Step 10

Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to cool gradually.

Step 11

Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.

Step 12

Before serving, carefully remove the sides of the springform pan. Slice and enjoy your Vegetarian Ricotta Cheesecake!

Nutrition Facts

Serving size	(1555.2g)

Amount per serving	% Daily Value*
Calories	4297.7

Total Fat 282.1g	0%
Saturated Fat 160.1g	0%
Polyunsaturated Fat 3.7g
Cholesterol 1394.1mg	0%
Sodium 2845.1mg	0%
Total Carbohydrate 379.4g	0%
Dietary Fiber 6.5g	0%
Total Sugars 223.6g
Protein 111.7g	0%

Vitamin D 120IU	0%
Calcium 2779.7mg	0%
Iron 12.2mg	0%
Potassium 1402.3mg	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: 56.4%

Protein: 9.9%

Carbs: 33.7%