:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/dFTfCVR1WU08mZw6q0MM/651cf7880cc1aa14cdd05f4d1dca83.jpeg "Perfect Classic Creamy Italian Ricotta Cheesecake")
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Perfect Classic Creamy Italian Ricotta Cheesecake
This luscicious Italian Ricotta Cheesecake is a delightfully rich and creamy dessert that will add a sweet finish to any meal. It merges the light, grainy texture of ricotta with a heavenly sweet creaminess, enhanced by the wonderful flavors of lemon and vanilla. Great for all occasions.
Ingredients
- 2 cups of full-fat ricotta cheese
- 3⁄4 Cup of caster sugar
- 3 large eggs
- 1 teaspoon of pure vanilla extract
- Zest of one lemon
- 1 tablespoon of lemon juice
- 2 tbls of all-purpose flour
- 1 pinch of salt
- 2 cups of digestive biscuits, crushed
- 1⁄2 Cup of melted unsalted butter
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Directions
Preheat the oven to 160°C (320˚F), and grease an 8-inch springform tin.
In a bowl, combine the digestive biscuits and melted butter. Press this mixture into the base of your prepared tin to form your biscuit base.
In a separate bowl, mix the ricotta cheese and sugar together until well combined.
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract, lemon zest, lemon juice, flour and salt.
Pour this mixture over the biscuit base in the springform tin.
Bake in the preheated oven for about 1 hour, or until just set in the middle. The cheesecake should have a slight wobble – it will continue to cook as it cools.
Once the cheesecake is cooked, switch off the oven and let it cool in the oven with the door slightly open to prevent cracking.
Once cooled, transfer the cheesecake to the fridge and leave it to set completely for at least 3 hours before serving.
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