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Creamy Baked Ricotta Cheesecake Recipe - Grandma's Best

Grandma's Baked Ricotta Cheesecake

Sara Coleman
This traditional Italian-style cheesecake is lighter and fluffier than its New York counterpart, featuring a delicate citrus aroma and a perfectly golden, slightly rustic crust.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 315 kcal

Ingredients
  

Ingredients

  • 32 oz Whole milk ricotta cheese Drained overnight for best texture
  • 4 large Eggs Room temperature
  • 1 cup Granulated sugar
  • 0.25 cup All-purpose flour Sifted
  • 1 tsp Vanilla extract Pure Madagascar vanilla preferred
  • 1 tbsp Lemon zest Freshly grated
  • 0.5 tsp Salt
  • 2 tbsp Unsalted butter Melted, for greasing the pan

Notes

For a gluten-free version, substitute the all-purpose flour with almond flour or a 1:1 gluten-free baking blend. Store leftovers in an airtight container in the refrigerator for up to 5 days. Serve with fresh berries or a dusting of powdered sugar.