Description
This Sicilian Ricotta Cheesecake is a light, creamy dessert that feels indulgent yet balanced. With its delicate texture, subtle sweetness, and hint of citrus, it’s perfect as a quick breakfast treat, an easy dinner dessert, or even a healthy snack alternative. Whether you’re searching for breakfast ideas, dinner ideas, or simply an easy recipe to impress guests, this cheesecake delivers a beautiful blend of flavor and simplicity.
Ingredients
2 cups ricotta cheese
3/4 cup granulated sugar
3 large eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon orange zest optional
1/4 teaspoon salt
1 1/2 cups graham cracker crumbs
5 tablespoons melted butter
2 tablespoons powdered sugar
1/2 cup fresh citrus segments or fruit topping
Instructions
1. Drain the ricotta cheese using a sieve or cheesecloth for at least 1–2 hours to remove excess moisture.
2. Preheat the oven to 325°F (160°C).
3. Mix graham cracker crumbs with melted butter until combined, then press into a springform pan.
4. Bake the crust for 8–10 minutes until lightly golden, then let it cool.
5. In a bowl, mix ricotta and sugar until smooth.
6. Add eggs one at a time, mixing gently after each addition.
7. Stir in vanilla extract, lemon zest, orange zest, and salt.
8. Fold in flour carefully to maintain a light texture.
9. Pour the filling over the cooled crust and smooth the top.
10. Bake for 50–60 minutes until edges are set and the center slightly jiggles.
11. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
12. Refrigerate for at least 4 hours or overnight.
13. Dust with powdered sugar and top with fresh fruit before serving.
Notes
Always drain ricotta thoroughly to avoid a watery texture.
Avoid overmixing the batter to keep the cheesecake light and airy.
Let the cheesecake cool gradually to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 16g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 95mg
Keywords: ricotta cheesecake, Italian dessert, easy cheesecake, light dessert, breakfast ideas, dinner ideas