Baked Ricotta Cheesecake
Easy Baked Ricotta Cheesecake — light, creamy, Italian-style with lemon zest, vanilla, and a pale golden top. No water bath needed and ready in under an hour.
Equipment
- 9-inch springform pan
- Food processor or blender
- Fine mesh sieve
- Cheesecloth or paper towels
- mixing bowl
- whisk
Ingredients
Ingredients
- 2 cups full-fat whole milk ricotta drained overnight
- 4 large eggs room temperature
- 0.75 cup granulated sugar
- 2 lemons, zested
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- powdered sugar for serving
- fresh berries for serving
Instructions
- Drain the ricotta through a fine mesh sieve lined with cheesecloth or paper towels in the fridge for at least 4 hours or overnight.
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Blend the drained ricotta in a food processor or blender until completely smooth.
- In a large bowl, whisk together the smooth ricotta, eggs, sugar, lemon zest, lemon juice, vanilla extract, and flour until fully combined.
- Pour the filling into the prepared springform pan and smooth the top.
- Bake for 45 to 50 minutes until the edges are set and the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes.
- Remove from the oven and run a thin knife around the edge. Let cool completely at room temperature for at least 1 hour.
- Refrigerate for at least 4 hours or overnight before slicing.
- Dust with powdered sugar and serve with fresh berries or a drizzle of honey.
Notes
Drain ricotta overnight for the best texture. Blend ricotta completely smooth before mixing. Pull from the oven while the center still jiggles. Run a knife around the edge right after baking. Cool slowly at room temperature before refrigerating.