The magic of this Creamy Ricotta Cheesecake lies in its luxurious texture and the subtle interplay of flavors. The combination of ricotta and cream cheese creates a smooth, velvety filling that is both light and rich, while the hint of lemon zest adds a refreshing brightness that cuts through the creamy decadence. Baked to perfection with a golden graham cracker crust, each bite offers a delightful contrast between the buttery crunch and the airy, melt-in-your-mouth filling. The sour cream topping, sweetened just right, adds a final touch of tangy sweetness, elevating the cheesecake to a whole new level of indulgence.
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 2 cups ricotta cheese
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
Topping:
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all ingredients are well combined and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared springform pan to create an even crust layer. Use the back of a spoon or a flat-bottomed glass to press it down firmly.
- Bake the crust for about 10 minutes, until it’s set and lightly golden. Remove from the oven and let it cool while you prepare the filling.
- Make the Filling:
- In a large mixing bowl, beat the ricotta cheese and cream cheese together using an electric mixer on medium speed until smooth and creamy. This should take about 2-3 minutes.
- Gradually add the granulated sugar and continue to beat until the mixture is well combined and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl as needed.
- Mix in the lemon zest, vanilla extract, and flour, blending just until smooth. Be careful not to overmix, as this can cause the cheesecake to crack during baking.
- Fold in the sour cream gently until fully incorporated.
- Bake the Cheesecake:
- Pour the filling over the cooled crust, spreading it evenly with a spatula.
- Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly when shaken.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling process helps prevent cracking.
- Prepare the Topping:
- While the cheesecake is cooling in the oven, whisk together the sour cream, sugar, and vanilla extract in a small bowl until smooth.
- After the cheesecake has cooled in the oven, spread the topping evenly over the surface of the cheesecake.
- Return the cheesecake to the oven and bake for an additional 10 minutes.
- Cool and Serve:
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set completely.
- To serve, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring. Slice and enjoy!
