Description
Italian Lemon Ricotta Cheesecake is a light, fluffy dessert made with creamy ricotta cheese and bright lemon zest. This crustless cheesecake offers a refreshing and elegant finish to any meal, combining simplicity with classic Italian flavor.
Ingredients
Scale
- 3 pounds whole milk ricotta cheese
- 8 large eggs
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- Zest of 3 lemons
- Olive oil, to coat the pan
Instructions
- Preheat the oven to 425°F (220°C).
- Place ricotta cheese in a fine mesh strainer over a bowl and let it drain for 30 minutes to remove excess moisture.
- In a stand mixer, combine strained ricotta, eggs, sugar, vanilla extract, and lemon zest. Mix on low speed, gradually increasing to medium-low, for about 10 minutes until the mixture is airy and smooth.
- Grease a 9-inch springform pan with olive oil. Pour the cheesecake batter into the pan and gently shake to level it.
- Bake at 425°F (220°C) for 30 minutes. Then reduce the temperature to 375°F (190°C) and bake for an additional 40–45 minutes, or until the center is set but still slightly jiggly.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Cover and refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
- Be sure to properly strain the ricotta to avoid a watery cheesecake.
- Use fresh lemon zest for the best citrus flavor.
- The cheesecake can be made a day ahead for improved flavor and texture.
- This cheesecake is naturally gluten-free as it has no crust.
- Serve with powdered sugar, fresh berries, or a drizzle of lemon sauce.
- Prep Time: 40 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 160mg
Keywords: Italian cheesecake, lemon ricotta cheesecake, gluten-free dessert, ricotta cake, Italian dessert