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Sicilian Ricotta Cheesecake

A creamy and velvety dessert that combines ricotta and cream cheese with the bright flavor of lemon, perfect for special occasions.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Cheesecake Mixture
  • 2 cups ricotta cheese Use whole-milk ricotta for best texture.
  • 1 cup cream cheese Opt for full-fat cream cheese.
  • 3/4 cup granulated sugar Consider monk fruit sweetener for lower-calorie option.
  • 3 large eggs Ensure they are at room temperature.
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 zest of lemon
  • 1/4 teaspoon salt
  • 1/2 cup sour cream Optional, for added creaminess.
Crust
  • 1 package graham cracker crust Or similar crust.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a large mixing bowl, combine ricotta cheese, cream cheese, and granulated sugar. Beat until the mixture is smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Carefully mix in the flour, vanilla extract, lemon zest, and salt until fully incorporated.
  5. If using, fold in the sour cream.
Baking
  1. Pour the mixture into the prepared graham cracker crust, smoothing the top.
  2. Bake for 45-55 minutes, or until the center is set and the edges are lightly golden.
  3. Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.

Notes

Serve with a dollop of whipped cream or a drizzle of honey. This cheesecake tastes even better after chilling for a day.