Classic Italian Ricotta Cheesecake

This light-textured, delicious cheesecake is perfect for any occasion. Below, I’ve provided ingredients for two different pan sizes: a 9 x 3-inch and a 7 x 3-inch, both using removable bottom springform pans.

Ingredients

For 9″ Pan:

• 1 tbsp Butter
• 1/3 cup Graham cracker crumbs
• 2 lbs Ricotta cheese (see notes)
• 1 cup Granulated white sugar
• 1/4 cup Cornstarch
• 4 large Eggs
• 1 tsp Grated lemon peel (fresh or dried)
• 1 tsp Lemon juice
• 1 1/2 tsp Pure vanilla extract
• 1/3 cup Heavy whipping cream

For 7″ Pan:

• 2 tsp Butter
• 1/4 cup Graham cracker crumbs
• 23 oz Ricotta cheese (see notes)
• 3/4 cup Granulated white sugar
• 3 tbsp Cornstarch
• 3 large Eggs
• 3/4 tsp Lemon peel (fresh or dried)
• 3/4 tsp Lemon juice
• 1 1/8 tsp Pure vanilla extract
• 1/4 cup Heavy whipping cream

Preparation

1. Preheat the Oven: Set your oven to 425°F. You can use two different baking methods, depending on how you want the cheesecake to look after baking:
   • Fruit Topping Method: If you plan to top the cheesecake with fruit, bake it without a water bath. This method creates a slightly indented top that holds fruit better.
   • Plain or Fruit Sauce Method: For a smooth dome, bake the cheesecake in a water bath. To do this, start heating water to a boil. You’ll need enough water to come halfway up the side of your springform pan.
2. Prepare the Pan:
   • Grease the inside of your springform pan with butter. Then, coat the bottom and sides with graham cracker crumbs, swirling the crumbs to cover evenly.
   • For the water bath, wrap a large piece of aluminum foil around the bottom of the pan, extending up the sides to the top. Place the prepared pan into a roasting pan that’s deep enough for the water to reach the center of the springform pan.
3. Prepare the Cheesecake Mixture:
   • In a mixer or food processor, blend the ricotta cheese until smooth, but don’t overmix. Add sugar and cornstarch, processing until thoroughly combined. Then, add the eggs, lemon peel, lemon juice, vanilla extract, and heavy cream, mixing until smooth. Avoid overmixing.
4. Assemble the Cheesecake:
   • Pour the cheesecake mixture into the prepared pan. Gently tap the pan on the counter to smooth out the mixture.
   • If using the water bath, place the cheesecake pan into the roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan. Place the pan in the preheated oven.
5. Bake the Cheesecake:
   • Bake at 425°F for 10 minutes. Then, reduce the oven temperature to 350°F and continue baking for an additional hour.
   • Use the same baking time and temperature for both pan sizes. Once done, turn off the oven and leave the cheesecake in the oven with the door closed for another hour to cool.
6. Cool and Serve:
   • After an hour, remove the cheesecake from the oven and place it on a cooling rack to cool completely in the pan.
   • Once cooled, remove the side rim from the pan. Cover the cheesecake and refrigerate until ready to serve. When serving, remove the cheesecake from the bottom of the pan and place it on a serving plate.

Notes:

• Ricotta Cheese: I recommend using whole milk ricotta for the best flavor and texture.
• If your ricotta is watery, let it drain for about an hour in a cheesecloth-lined strainer before using it. Some brands of ricotta are less watery and do not require draining.

This cheesecake is a deliciously light dessert, with a rich, creamy texture that is sure to impress!

source ritashanty