Ricotta Cheesecake

Name: Ricotta Cheesecake
Total time: 3 h
Yield: 8 servings
Ingredients: 3 tablespoons finely crushed amaretti; 2 pounds fresh ricotta; 6 large eggs; ⅔ cup sugar; ¼ cup all-purpose flour; 1½ teaspoons grated lemon zest; 4 teaspoons fresh lemon juice; ½ teaspoon salt; ½ teaspoon pure vanilla extract; ¼ teaspoon cinnamon; 1 piece 8-inch springform pan

A rich and creamy Italian-style cheesecake made with fresh ricotta cheese, brightened with lemon zest and vanilla. This elegant dessert features a delicate amaretti cookie crust and a luxuriously smooth filling.

8 servings

3 hr

Published October 4, 2025

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Ingredients

•3 tablespoons finely crushed amaretti
•2 pounds fresh ricotta
•6 large eggs
•⅔ cup sugar
•¼ cup all-purpose flour
•1½ teaspoons grated lemon zest
•4 teaspoons fresh lemon juice
•½ teaspoon salt
•½ teaspoon pure vanilla extract
•¼ teaspoon cinnamon
•1 piece 8-inch springform pan

Cooking Instructions

1.
Preheat oven to 325°F with rack in lower third.
10 min
2.
Lightly butter pan and coat with cookie crumbs, leaving any loose crumbs distributed over bottom of pan.
5 min
3.
Whisk together remaining ingredients and pour into crust.
10 min
4.
Bake until puffed and golden but center is still slightly wobbly, about 1 1/2 hours.
90 min
5.
Cool in pan on a rack (cake will sink a little).
60 min
6.
Serve cheesecake warm or at room temperature.
5 min