Ingredients
For the Crumb Crust:
- Graham Cracker Crumbs (1 ½ cups): These create a classic, buttery base that enhances the cheesecake’s creamy filling. Feel free to substitute with crushed digestive biscuits or shortbread cookies if desired.
- Unsalted Butter (6 tablespoons, melted): The melted butter binds the crumbs and adds a rich, slightly nutty flavor to the crust.
For the Ricotta Filling:
- Cream Cheese (1 ½ cups, room temperature): Bringing smoothness and richness, cream cheese balances the lightness of the ricotta, giving that classic cheesecake texture.
- Ricotta Cheese (1 ½ cups, room temperature): Ricotta’s light and fluffy texture sets this cheesecake apart, making it softer and airier than typical cheesecakes.
- Sour Cream (⅔ cup, room temperature): Adds a mild tang and creaminess, softening the texture and enhancing the flavor.
- Sugar (¾ cup): Just the right amount of sweetness, adding balance without overpowering the gentle tang of the cheese.
- Eggs (4, room temperature): Eggs bind and provide structure. Room-temperature eggs mix more evenly, helping to achieve a uniform texture.
- Vanilla Extract (1 teaspoon): Adds warmth and aroma that enhances all the ingredients.
- Lemon Zest (2 teaspoons): A bit of zest brightens up the flavor, giving a fresh finish that pairs beautifully with ricotta.
Instructions
Making the Crust
- Preheat the Oven: Preheat to 325°F (170°C) to prepare for the crust.
- Combine the Crust Ingredients: In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand. Ensure every crumb is coated to create a firm crust that won’t crumble.
- Press and Bake: Press the crumb mixture into the bottom of a 9-inch springform pan, using a measuring cup or your hands to create an even layer. Bake the crust for 10 minutes, then remove and allow it to cool on a rack. Leave the oven on!
Preparing the Ricotta Filling
- Lower the Temperature: Reduce the oven to 275°F (140°C).
- Mix the Cheese Base: In a large mixing bowl, combine the cream cheese, ricotta, and sour cream. Stir until the mixture is smooth and creamy. Using room-temperature cheeses is crucial for a lump-free filling.
- Incorporate the Sugar: Gradually add sugar, mixing until fully dissolved.
- Add Eggs Slowly: Add the eggs two at a time, mixing gently with a whisk. Avoid over-mixing, as air bubbles can lead to cracks.
- Finish with Flavorings: Stir in the vanilla extract and lemon zest for a subtle aromatic lift. A few small ricotta pieces may remain; that’s perfectly fine!
Assembling and Baking the Cheesecake
- Pour and Smooth: Pour the filling into the prepared crust, smoothing the top with a spatula. It’s fine if the crust is still slightly warm.
- Bake to Perfection: Bake for about 1 hour and 20 minutes, checking about 10 minutes early if needed. The cheesecake should be slightly jiggly in the center but set around the edges.
- Cool and Chill: Let the cheesecake cool to room temperature on a rack, then wrap in plastic and refrigerate for at least 6 hours (overnight for best results).
Notes
- Ingredient Substitutions: Swap graham cracker crumbs for digestive biscuits for a slightly richer crust. Mascarpone can replace cream cheese for an extra creamy filling, though it may be softer.
- Adding a Flavor Twist: Try orange zest instead of lemon for a warmer citrus note, or add a teaspoon of almond extract for a nutty undertone.
- Serving Suggestions: Fresh raspberries or strawberries complement the tanginess of the filling. For added indulgence, drizzle caramel or serve with a dollop of whipped cream.
- Make-Ahead and Storage: This cheesecake keeps well in the fridge for 4-5 days, making it an excellent make-ahead dessert for gatherings. Wrap well and freeze for up to a month; just thaw in the fridge when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes