Classic Italian Ricotta Cheesecake is a light, creamy, and delicately sweet dessert made with fresh ricotta cheese. Unlike traditional dense cheesecakes, this Italian favorite has a fluffy texture and subtle citrus flavor, making it a perfect treat for family gatherings, holidays, or special occasions. Its rich yet airy consistency pairs wonderfully with fresh berries, powdered sugar, or a cup of coffee.
Preheat the oven to 170°C (340°F). Grease a 9-inch springform pan.
In a large mixing bowl, combine ricotta cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and lemon zest.
Gently fold in flour until fully incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes or until the center is set and lightly golden.
Allow the cheesecake to cool completely at room temperature.
Refrigerate for at least 4 hours before serving.
Dust with powdered sugar and serve chilled.
500g ricotta cheese
1 tablespoon lemon zest
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
Powdered sugar for garnish
1 teaspoon vanilla extract
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