Italian Lemon Ricotta Cheesecake Recipe

Step 1

Preheat the oven to 425 degrees F.

Step 2

Strain the ricotta cheese and discard the liquid.

Step 3

In the bowl of a standing mixer fitted with a blade, add the cheese, eggs, sugar, vanilla extract, and lemon zest. Mix, starting on low and increasing to medium-low (2 on the KitchenAid mixer) speed for 10 minutes. The mixture will look light and fluffy, like a batter of sorts. If using a hand-mixer, keep the speed low. If using a wooden spoon, mix continuously until fluffy.

Step 4

Coat the bottom and sides of a 9" springform pan with olive oil (this is very important or the cake will stick to the pan). Place the springform pan on a large sheet pan.

Step 5

Pour the batter into the springform pan and give it a little shake.

Step 6

Bake for 30 minutes at 425 degrees F, then turn the heat down 375 degrees F and bake for another 40 to 45 minutes or until the batter has mostly firmed up and the top of the cake has gained a nice golden brown color (the cake may still jiggle slightly when you take it out, but it will become fully firm once cooled).

Step 7

Remove from the heat and allow the cake to cool completely (1 to 2 hours) and then cover with plastic wrap and refrigerate for at least 6 hours. If you have the time, it’s best to refrigerate the cake overnight).

Step 8

When the cake is fully chilled, you can remove the springform pan. Slice and serve! And if you like, add a bit more lemon zest over each piece.