Italian Lemon Ricotta Cheesecake Recipe

This simple Italian cheesecake with fluffy whipped ricotta, lemon zest, and just enough sugar requires just 5 ingredients. This lighter ricotta cheesecake makes a terrific dessert for your next party without a crust or water bath!

Ingredient

3 pounds whole milk ricotta cheese 8 large eggs 1 ¼ cup sugar 1 teaspoon vanilla extract Zest of 3 lemons Olive oil to coat the pan

Direction

Start with a 425-degree oven.Drain the ricotta cheese.Add cheese, eggs, sugar, vanilla essence, and lemon zest to a bladed standing mixer. Start on low and increase to medium-low (2 on the KitchenAid mixer) for 10 minutes.

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 Like batter, the mixture will be light and fluffy. Use a slow hand-mixer. Keep mixing with a wooden spoon until frothy.

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Apply olive oil to the bottom and edges of a 9" springform pan to prevent cake sticking. Add the springform pan to a large sheet pan.Pour and shake the batter into the springform pan.

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After 30 minutes at 425 degrees F, drop the heat to 375 degrees F and bake for 40 to 45 minutes until the batter is largely firmed and the top is golden brown. The cake may wobble when removed, but it will firm up when chilled.

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After cooling for 1–2 hours, cover the cake with plastic wrap and refrigerate for at least 6 hours. If time allows, refrigerate the cake overnight.

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Completely refrigerate the cake before removing the springform pan. Slice and serve! Add additional lemon zest to each piece if desired.

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also see

also see

How To Grill Watermelon (Easy Grilled Watermelon) Recipe