Ricotta Cheesecake

Ricotta Cheesecake

Ingredients:

• For the Crust:
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter, cold and cubed
  • 2 large eggs
  • 1 teaspoon vanilla extract
• For the Filling:
  • 2 lbs (900g) ricotta cheese, well-drained
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup all-purpose flour
  • 1/4 cup heavy cream (optional, for extra creaminess)
  • Powdered sugar, for dusting

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9-inch springform pan or line it with parchment paper.
2. Prepare the Crust:
   • In a large bowl, whisk together the flour, sugar, and baking powder.
   • Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
   • Add the eggs and vanilla extract to the mixture and stir until a dough forms. If the dough is too sticky, add a little more flour.
   • Divide the dough into two parts, with one part slightly larger than the other.
   • Press the larger portion of the dough into the bottom and up the sides of the prepared springform pan to form the crust.
3. Prepare the Ricotta Filling:
   • In a large mixing bowl, combine the ricotta cheese and sugar. Beat until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract, lemon zest, and flour until fully incorporated.
   • If using, gently fold in the heavy cream to add extra richness.
   • Pour the ricotta filling into the prepared crust.
4. Top the Cheesecake:
   • Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the top of the cheesecake, or simply crumble the dough on top for a rustic look.
5. Bake the Cheesecake:
   • Bake in the preheated oven for about 60-70 minutes, or until the cheesecake is set and the top is golden brown. A toothpick inserted into the center should come out clean.
   • Turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes to cool gradually.
6. Cool and Serve:
   • Remove the cheesecake from the oven and allow it to cool completely in the pan.
   • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
   • Before serving, dust the top with powdered sugar.

Tips:

• Make sure to drain the ricotta cheese well before using to prevent the filling from becoming too wet.
• You can add some chocolate chips or candied fruits to the ricotta filling for a variation.
• The cheesecake is best served chilled and can be stored in the refrigerator for up to 5 days.

This Ricotta Cheesecake is light, creamy, and has a delightful texture that is different from a traditional cream cheese-based cheesecake. The crumbly crust and delicate filling make it a perfect dessert for any occasion. Enjoy!