Ingredients
Scale
- 2 cups whole milk ricotta cheese (drained well if watery)
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon freshly grated lemon zest (preferably organic)
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- Butter or parchment paper for greasing the pan
- Optional: powdered sugar for dusting
Substitution tips: If you can’t find whole milk ricotta, part-skim works but may result in a slightly less creamy texture—just be sure to strain it well to avoid excess moisture. For a gluten-free version, swap the all-purpose flour for almond flour or a gluten-free baking blend, though the texture will be a touch different but still delightful.
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a 9-inch springform pan or line it with parchment paper, allowing some overhang for easy removal later.
- In a large bowl, whisk the ricotta cheese until smooth and creamy. If your ricotta is grainy, use a hand mixer or food processor for a minute to achieve that velvety texture Nonna Rosa always emphasized.
- Add the granulated sugar to the ricotta and whisk until combined and slightly fluffy. This step reminds me of standing on my flour-covered stool, trying not to spill sugar everywhere as a toddler.
- One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. The batter should be smooth and glossy, like the waves along Monterey Bay on a calm day.
- Stir in the vanilla extract, lemon zest, flour, and kosher salt. The lemon zest is crucial—it brightens the cheesecake with a fresh, citrusy note that balances the richness beautifully.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 50-60 minutes. The edges should be set and slightly golden, while the center will still have a gentle jiggle—this ensures a creamy, not dry, texture.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. This slow cooling prevents cracking and keeps the surface smooth.
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. This chilling step allows the flavors to meld and the texture to firm up perfectly.
- Before serving, run a knife around the edges, release the springform, and gently transfer the cheesecake to a serving plate. Dust with powdered sugar if desired, just like Nonna Rosa used to do for a delicate finishing touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
