Description
This delicious ricotta cheesecake is light, creamy, and bursting with flavor. Perfect for any occasion, it offers a delightful twist on the classic cheesecake with the richness of ricotta cheese.
Ingredients
Scale
- 2 cups ricotta cheese
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 prepared graham cracker crust (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Mix the Cheese: In a large bowl, combine ricotta cheese, cream cheese, and granulated sugar. Beat until smooth and creamy.
- Add Eggs and Flavors: Add eggs one at a time, mixing well after each. Stir in vanilla extract, lemon juice, and sour cream.
- Incorporate Flour: Gradually add the flour and mix until the batter is smooth.
- Bake: Pour the cheesecake mixture into a prepared graham cracker crust (if using). Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Cool: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
- Serve: Slice and enjoy chilled! Optional: top with fresh berries or fruit preserves for extra flavor.
Notes
- Customizations: Feel free to add a swirl of fruit preserves, chocolate, or caramel to the batter before baking for extra flavor.
- Crust: If you prefer a crustless cheesecake, simply omit the graham cracker crust and bake the cheesecake in a greased springform pan.
- Storage: Store leftover cheesecake in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 320
- Sugar: 18g
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g