Ricotta Cheesecake
A rich and creamy Italian-style cheesecake made with fresh ricotta cheese, brightened with lemon zest and vanilla. This elegant dessert features a delicate amaretti cookie crust and a luxuriously smooth filling.
8 servings
3 hr
Ingredients
- •3 tablespoons finely crushed amaretti
- •2 pounds fresh ricotta
- •6 large eggs
- •⅔ cup sugar
- •¼ cup all-purpose flour
- •1½ teaspoons grated lemon zest
- •4 teaspoons fresh lemon juice
- •½ teaspoon salt
- •½ teaspoon pure vanilla extract
- •¼ teaspoon cinnamon
- •1 piece 8-inch springform pan
Cooking Instructions
- 1.
Preheat oven to 325°F with rack in lower third.
10 min
- 2.
Lightly butter pan and coat with cookie crumbs, leaving any loose crumbs distributed over bottom of pan.
5 min
- 3.
Whisk together remaining ingredients and pour into crust.
10 min
- 4.
Bake until puffed and golden but center is still slightly wobbly, about 1 1/2 hours.
90 min
- 5.
Cool in pan on a rack (cake will sink a little).
60 min
- 6.
Serve cheesecake warm or at room temperature.
5 min
