Step-by-Step Instructions 👨🍳
. Prepare the Crust (If Using)
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8 minutes, then let cool while you prepare the filling.
2. Make the Cheesecake Batter
- In a large mixing bowl, beat ricotta cheese and cream cheese until smooth.
- Add sugar, vanilla extract, and lemon zest, mixing until well incorporated.
- Beat in eggs, one at a time, until fully combined. (Do not overmix, or the cheesecake may crack!)
3. Bake the Cheesecake
- Pour the batter into the prepared crust (or directly into a greased springform pan if skipping the crust).
- Bake for 50–55 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 30 minutes to prevent cracking.
4. Chill & Serve
- Once cooled, refrigerate for at least 4 hours (preferably overnight) for the best texture.
- Slice and serve with powdered sugar, fresh berries, or a drizzle of honey! 🍯🍓
Serving Suggestions 🍽️
✔ Top with fresh berries (strawberries, blueberries, or raspberries) 🍓🫐
✔ Drizzle with honey or caramel sauce for extra sweetness 🍯
✔ Dust with powdered sugar for a classic finish ✨
✔ Serve with espresso or cappuccino for an authentic Italian experience ☕
Storage & Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap slices tightly and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Why You’ll Love This Ricotta Cheesecake ❤️
✔ Lighter & Less Dense than traditional cheesecake
✔ Creamy & Smooth with a delicate, fluffy texture
✔ Easy to Make with simple ingredients
✔ Perfectly Sweet & Tangy with a hint of lemon
This Ricotta Cheesecake is an elegant, simple, and delicious dessert that will impress any crowd! Try it today and enjoy a taste of Italy in every bite! 🇮🇹🍰✨
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