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Italian Cream Cheese and Ricotta Cheesecake
Italian Cream Cheese and Ricotta Cheesecake
Italian Cream Cheese and Ricotta Cheesecake is a delicious and decadent dessert that combines the creamy richness of cream cheese with the lightness of ricotta cheese. It is typically made with a buttery graham cracker crust and a smooth, velvety filling that is flavored with vanilla and sometimes lemon zest. The cheesecake is baked until set, then chilled before serving.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter melted
- 8 oz cream cheese softened
- 1 cup ricotta cheese
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 lemon zest
- Fresh berries or fruit for garnish (optional)
Instructions
- Preheat the oven to 350°F (180°C). Grease a 6-inch springform pan or four 4-inch mini springform pans.
- In a small bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan(s) to form the crust.
- In a large bowl, beat the cream cheese and ricotta cheese together until smooth. Add 1/2 cup of sugar and mix until well combined.
- Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract and lemon zest.
- Pour the cheesecake mixture over the crust in the pan(s), smoothing the top with a spatula.
- Bake the cheesecake in the preheated oven for about 30-35 minutes for mini cheesecakes or 45-50 minutes for a full-size cheesecake, or until the center is set.
- Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- Before serving, garnish the cheesecake with fresh berries or fruit if desired.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 559kcal (28%)Carbohydrates: 53g (18%)Protein: 15g (30%)Fat: 32g (49%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 172mg (57%)Sodium: 416mg (18%)Potassium: 232mg (7%)Fiber: 1g (4%)Sugar: 39g (43%)Vitamin A: 1182IU (24%)Vitamin C: 2mg (2%)Calcium: 232mg (23%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
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