Italian Lemon Ricotta Cheesecake Recipe
This Italian Lemon Ricotta Cheesecake is a light, fluffy, and tangy dessert combining creamy ricotta cheese with fresh lemon zest. Baked to golden perfection, this cake is smooth and delicate, making it a refreshing and elegant treat that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Cheesecake
- 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)
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for baking the cheesecake.
- Strain Ricotta: Strain the ricotta cheese to remove excess liquid and discard the liquid to ensure a dense and creamy texture.
- Mix Ingredients: In a standing mixer bowl fitted with a blade attachment, combine the ricotta, eggs, sugar, vanilla extract, and lemon zest. Mix on low speed gradually increasing to medium-low for about 10 minutes, until the mixture is light and fluffy. Alternatively, use a hand or wooden spoon, mixing continuously until fluffy.
- Prepare Pan: Coat the bottom and sides of a 9-inch springform pan with olive oil thoroughly to prevent sticking. Place the springform pan on a large sheet pan for stability.
- Pour Batter: Pour the ricotta batter into the springform pan and gently shake the pan to level the mixture evenly.
- Bake: Bake at 425 degrees Fahrenheit for 30 minutes. Then reduce the oven temperature to 375 degrees Fahrenheit and bake for an additional 40 to 45 minutes, until the cheesecake is mostly firm and the top is a golden brown. The cheesecake may still jiggle slightly when removed from the oven but will firm up when cooled.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature for 1 to 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully set.
- Serve: Once chilled and set, remove the sides of the springform pan. Slice the cheesecake, optionally sprinkling extra lemon zest on each piece before serving for an enhanced citrus aroma.
Notes
- Straining the ricotta is essential to remove excess moisture and achieve the proper texture.
- Coating the springform pan with olive oil prevents the cheesecake from sticking.
- The cake will firm up further after chilling, so a slight jiggle when done baking is normal.
- For best flavor, allow the cheesecake to chill overnight.
- You may garnish slices with additional lemon zest or a dollop of whipped cream if desired.
Keywords: Italian lemon ricotta cheesecake, ricotta cheesecake, lemon dessert, baked cheesecake, Italian dessert, lemon ricotta cake
