Authentic Italian Ricotta Cheesecake

Start by preheating your oven to 350°F (175°C), a little tip is always heat your oven before starting to mix the ingredients, as this gives it ample time to reach the required temperature.

In a large bowl, mix the ricotta cheese and sugar together until smooth. Change to a wooden spoon or spatula once the sugar is integrated, metal tools can sometimes make the cheese taste slightly metallic.

Beat in the eggs one by one, and ensure that the mixture is well combined after each egg. Do not add all at once as it makes it more difficult to achieve a smooth mixture.

Next, add the vanilla extract and lemon zest. The lemon zest is such a key ingredient here, giving the cheesecake that real Italian tanginess and it’s always better to use fresh lemon zest over bottled for a fresher taste.

Now, gently fold in the all-purpose flour and salt. There's no need to sift, just ensure there are no clumps.

Stir in the heavy cream, this helps the cheesecake become more creamy, rich and adds that touch of decadence.

Pour the cheese mixture into your shell and bake for about 1 hour or until set. The best way to check is to juggle the pan a bit, it should jiggle as one whole rather than ripple.

Let it cool completely before cutting, ricotta cheesecakes can be quite soft when hot and they solidify as they cool.