How to Make a Classic Italian Ricotta Cheesecake with Lemon
Italian ricotta cheesecake is a beloved dessert in Italian cuisine, known for its rich, creamy texture and fresh, slightly tangy flavor. This recipe incorporates the bright zest of lemon, enhancing the cheesecake’s taste with a refreshing citrus touch. Unlike its American counterpart, the Italian version is lighter and often uses ricotta cheese instead of cream cheese, creating a unique texture that’s both dense and fluffy. Here’s how to make a classic Italian ricotta cheesecake with lemon, step by step.
Ingredients
For the crust:
- 1 ½ cups of digestive biscuits or graham crackers, crushed
- ½ cup of melted unsalted butter
- 2 tablespoons of sugar (optional)
For the filling:
- 2 pounds (900g) of ricotta cheese, well-drained
- 1 cup of granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons of lemon zest (about 1 lemon)
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of vanilla extract
- 1 tablespoon of all-purpose flour (optional, for extra stability)
- A pinch of salt
Instructions
1. Prepare the Crust
Start by preparing the crust. In a large bowl, combine the crushed digestive biscuits or graham crackers with the sugar, if using. Add the melted butter and mix until the crumbs are well coated. The mixture should hold together when pressed.
Next, press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed. Use the back of a spoon to firmly pack the crust down. Bake at 350°F (175°C) for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Make the Filling
To make the cheesecake filling, start by placing the ricotta cheese in a fine mesh sieve or cheesecloth to drain any excess moisture. It’s important to use well-drained ricotta to avoid a watery filling. Let it sit for 20–30 minutes, or even overnight in the fridge, to ensure it’s fully drained.
In a large mixing bowl, combine the drained ricotta cheese, sugar, lemon zest, lemon juice, and vanilla extract. Use a hand mixer or stand mixer to blend the ingredients together until smooth and creamy. Be sure to scrape down the sides of the bowl to ensure all the ingredients are evenly mixed.
Add the eggs one at a time, mixing well after each addition. If you want to add a tablespoon of flour to the mixture for extra stability, now is the time to do it. Continue mixing until the batter is smooth and no lumps remain.
3. Assemble the Cheesecake
Once the crust has cooled, pour the ricotta filling over the crust in the springform pan. Smooth the top with a spatula to ensure an even layer.
4. Bake the Cheesecake
Bake the cheesecake in a preheated 350°F (175°C) oven for 50-60 minutes, or until the edges are set and the center has a slight wobble. The cheesecake will firm up as it cools.
To prevent cracks from forming on the surface, it’s important to bake the cheesecake slowly and avoid opening the oven door too often. You can also place a pan of water in the oven to create steam, which helps prevent the top from drying out.
5. Cool and Chill
Once the cheesecake is baked, remove it from the oven and let it cool completely in the pan on a wire rack. After it has cooled to room temperature, transfer it to the fridge and let it chill for at least 4 hours, preferably overnight. This helps the flavors meld and allows the cheesecake to set fully.
6. Serve
Before serving, remove the cheesecake from the springform pan and transfer it to a serving platter. You can garnish the cheesecake with fresh berries, a dusting of powdered sugar, or even more lemon zest for an added pop of color and flavor.
Tips for Perfecting Your Ricotta Cheesecake
- Quality of Ricotta: The quality of ricotta cheese is crucial to the success of your cheesecake. If possible, use fresh ricotta from an Italian deli or make your own at home for the best flavor.
- Eggs at Room Temperature: Always use room-temperature eggs for a smoother batter and better texture.
- Prevent Cracks: To avoid cracks, bake the cheesecake at a lower temperature and ensure you let it cool slowly.
- Chill Overnight: For the best flavor and texture, allow the cheesecake to chill for at least 4 hours, but overnight is ideal.
- Variations: Feel free to experiment with other citrus fruits like orange or lime, or add a bit of almond extract for a unique twist on the classic flavor.
Conclusion
This classic Italian ricotta cheesecake with lemon is a perfect blend of creamy texture, subtle sweetness, and refreshing citrus. It’s a timeless dessert that will impress guests or provide a comforting treat for family gatherings. Whether you’re new to making cheesecakes or a seasoned pro, this recipe is simple, flavorful, and sure to become a favorite in your dessert repertoire.