A delightful Italian-style cheesecake combining cream cheese and ricotta for a creamy and rich dessert perfect for any occasion.
Preparation time
20min
Cooking time
1h
Ingredients
12 Servings
- 30 g butter
- 20 g cornstarch
- 680 g cream cheese
- 4 eggs
- 150 g graham cracker crumbs
- 5 g lemon zest
- 455 g ricotta cheese
- 200 g sugar
- 10 ml vanilla extract
Directions
Step 1
Preheat your oven to 175°C (350°F).
Step 2
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 23 cm (9 inch) springform pan to form the crust.
Step 3
In a large mixing bowl, beat the cream cheese until smooth. Add the ricotta cheese and sugar, and beat until well combined.
Step 4
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Step 5
Sprinkle the cornstarch over the mixture and beat until smooth and well combined.
Step 6
Pour the cream cheese mixture over the prepared crust in the springform pan.
Step 7
Bake in the preheated oven for 60 minutes or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Step 8
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.