Ricotta and lemon Cheesecake

Ricotta and lemon cheesecake is a lighter and fresher variant of the classic cheesecake. Here is the recipe:

Ingredients

• 250 g of dry biscuits (for example, Digestive)
• 100 g of melted butter
• 500 g of ricotta
• 120 g of powdered sugar
• Grated zest of 2 untreated lemons
• Juice of 1 lemon
• 3 eggs
• 1 sachet of vanillin or a teaspoon of vanilla extract
• A pinch of salt

Preparation

1. Start by finely chopping the dry biscuits, then mix them with the melted butter until you have a homogeneous mixture.
2. Line the bottom of a springform pan (preferably 22-24 cm in diameter) with parchment paper and distribute the biscuit mixture, pressing it down well to create the cheesecake base. Place in the fridge to set for about 30 minutes.
3. In the meantime, prepare the ricotta cream. In a large bowl, mix ricotta with powdered sugar, grated lemon zest, lemon juice, eggs, vanillin, and a pinch of salt. Ensure that the mixture is smooth and lump-free.
4. Pour the ricotta cream over the cooled biscuit base and level the surface.
5. Bake in a preheated oven at 160 °C for about 60-70 minutes or until the cheesecake is well cooked but still slightly wobbly in the center.
6. Remove from the oven and allow to cool completely at room temperature, then place in the refrigerator for at least 4 hours before serving.
7. Before serving, you may decorate with slices of lemon or a dusting of powdered sugar.

Tip: for an even more Italian touch, try adding a few tablespoons of limoncello to the ricotta cream, which will accentuate the citrus flavor and give a pleasant alcoholic note to your cheesecake.

Curiosity

Cheesecake is one of the most beloved desserts and lends itself to many variations. The addition of ricotta, a typical ingredient of Italian cuisine, provides a more compact texture and a more delicate flavor compared to the classic cream cheese.

And now, enjoy your meal!