Ricotta and Sweet Cream Cheesecake
This Italian-inspired cheesecake combines the light, airy texture of whole milk ricotta with the velvety richness of heavy cream for a sophisticated, less-dense dessert. Infused with lemon zest and vanilla, it offers a perfectly balanced sweetness that is refreshing and elegant.
Ingredients
Ingredients
- 1.5 cups Graham cracker crumbs finely ground
- 4 tbsp Unsalted butter melted
- 15 oz Whole milk ricotta cheese drained of excess moisture
- 16 oz Cream cheese softened to room temperature
- 1 cup Granulated sugar
- 0.5 cup Heavy whipping cream
- 3 large Eggs room temperature
- 1 tbsp Vanilla extract pure extract preferred
- 1 tsp Lemon zest freshly grated
- 2 tbsp All-purpose flour
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For the best texture, ensure your ricotta is well-drained by letting it sit in a fine-mesh sieve for 30 minutes before use. This cake freezes well; wrap tightly in plastic wrap and foil for up to 2 months. Serve with fresh berries or a drizzle of honey.