Name: Creamy Italian Cheesecake
Ingredients: Full-Fat Ricotta Cheese: (2 lbs) The heart of Italian cheesecake. Opt for whole milk ricotta for the creamiest texture and authentic flavor. Drained well to remove excess moisture.; Cream Cheese: (8 oz, softened) Adds richness and tang, providing the classic cheesecake base. Ensure it’s softened for smooth blending.; Granulated Sugar: (1 ½ cups) Sweetens the cheesecake to perfection. Adjust slightly to your sweetness preference.; Large Eggs: (4) Bind the ingredients together and contribute to the cheesecake’s structure and richness. Use large eggs for consistent results.; Egg Yolks: (2) Extra yolks enhance the richness and creaminess, creating a more decadent texture.; Vanilla Extract: (2 teaspoons) Enhances the overall flavor profile, adding warmth and depth. Use pure vanilla extract for the best taste.; Lemon Zest: (From 1 large lemon) Brightens the cheesecake with a refreshing citrus note, balancing the richness. Use fresh lemon zest for the most vibrant flavor.; Orange Zest: (From ½ large orange) Adds a subtle sweetness and complexity to the citrus profile. Fresh orange zest complements the lemon beautifully.; All-Purpose Flour: (¼ cup) Provides a slight binding agent, contributing to the cheesecake’s structure without making it dense.; Pinch of Salt: Enhances the sweetness and balances the flavors. A small amount makes a big difference.; Graham Cracker Crust (Optional): (For a traditional base) Store-bought or homemade graham cracker crust adds a classic textural contrast. Can be omitted for a crustless cheesecake.

Ingredients

Full-Fat Ricotta Cheese: (2 lbs) The heart of Italian cheesecake. Opt for whole milk ricotta for the creamiest texture and authentic flavor. Drained well to remove excess moisture.
Cream Cheese: (8 oz, softened) Adds richness and tang, providing the classic cheesecake base. Ensure it’s softened for smooth blending.
Granulated Sugar: (1 ½ cups) Sweetens the cheesecake to perfection. Adjust slightly to your sweetness preference.
Large Eggs: (4) Bind the ingredients together and contribute to the cheesecake’s structure and richness. Use large eggs for consistent results.
Egg Yolks: (2) Extra yolks enhance the richness and creaminess, creating a more decadent texture.
Vanilla Extract: (2 teaspoons) Enhances the overall flavor profile, adding warmth and depth. Use pure vanilla extract for the best taste.
Lemon Zest: (From 1 large lemon) Brightens the cheesecake with a refreshing citrus note, balancing the richness. Use fresh lemon zest for the most vibrant flavor.
Orange Zest: (From ½ large orange) Adds a subtle sweetness and complexity to the citrus profile. Fresh orange zest complements the lemon beautifully.
All-Purpose Flour: (¼ cup) Provides a slight binding agent, contributing to the cheesecake’s structure without making it dense.
Pinch of Salt: Enhances the sweetness and balances the flavors. A small amount makes a big difference.
Graham Cracker Crust (Optional): (For a traditional base) Store-bought or homemade graham cracker crust adds a classic textural contrast. Can be omitted for a crustless cheesecake.

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Instructions

Prepare Your Oven and Baking Pan: Preheat your oven to 325°F (160°C). This lower temperature is crucial for baking a creamy cheesecake without cracks. Position a rack in the center of the oven. If using a springform pan, wrap the bottom and sides of the pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath. If you are not using a water bath, you can skip the foil wrapping, but a water bath is highly recommended for the creamiest texture.
Make the Graham Cracker Crust (Optional): If you are using a graham cracker crust, prepare it now. You can use a pre-made crust or make your own by combining graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of your springform pan and slightly up the sides. Pre-bake the crust for 8-10 minutes at 325°F (160°C) and let it cool slightly before adding the filling. If you are making a crustless cheesecake, proceed to the next step.
Drain the Ricotta Cheese: Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth or paper towels. Set the sieve over a bowl and let it drain in the refrigerator for at least 30 minutes, or ideally for 1-2 hours. This step is essential to remove excess moisture from the ricotta, which will prevent your cheesecake from being watery and ensure a dense, creamy texture. Discard the drained liquid.
Cream Together Cream Cheese and Sugar: In a large mixing bowl, using an electric mixer (stand mixer or hand mixer), beat the softened cream cheese and granulated sugar together until smooth and creamy. Beat on medium speed for about 2-3 minutes, scraping down the sides of the bowl as needed to ensure everything is evenly incorporated. The mixture should be light and fluffy, with no lumps of cream cheese remaining.
Incorporate Ricotta Cheese: Add the drained ricotta cheese to the cream cheese mixture. Beat on low speed until just combined and smooth. Be careful not to overmix at this stage, as overmixing can incorporate too much air and lead to cracks in your cheesecake during baking. Mix just until the ricotta is fully incorporated and the batter is homogeneous.
Add Eggs and Egg Yolks: Add the eggs one at a time, beating well after each addition until fully incorporated. Then, add the egg yolks one at a time, again mixing until just combined after each yolk. Continue to mix on low speed and avoid overmixing after adding the eggs and yolks.
Flavor with Vanilla and Zests: Stir in the vanilla extract, lemon zest, and orange zest. Mix until evenly distributed throughout the batter. The citrus zests will add a bright and refreshing flavor to the cheesecake.
Add Flour and Salt: Sprinkle the all-purpose flour and salt over the batter. Gently fold them in using a spatula or mix on the lowest speed until just combined. Be careful not to overmix at this stage; just ensure that the flour is fully incorporated and there are no streaks of flour remaining.
Prepare the Water Bath (Recommended): Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour the cheesecake batter into the prepared pan, smoothing the top with a spatula. Heat water to boiling. Gently pour the boiling water into the roasting pan around the springform pan, filling it up to about halfway up the sides of the cheesecake pan. The water bath creates a humid environment in the oven, which helps the cheesecake bake evenly and prevents cracking.
Bake the Cheesecake: Carefully transfer the roasting pan with the cheesecake and water bath to the preheated oven. Bake for 60-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. The internal temperature should reach around 150-155°F (65-68°C). A slight jiggle in the center is okay; the cheesecake will continue to set as it cools.
Cool Gradually in the Oven: Once baked, turn off the oven and crack the oven door slightly open. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process is crucial to prevent cracks from forming on the surface of the cheesecake. Do not remove the cheesecake from the oven immediately.
Cool Completely and Chill: Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature on a wire rack. Once cooled to room temperature, cover the cheesecake with plastic wrap and refrigerate it for at least 6 hours, or preferably overnight. Chilling allows the cheesecake to fully set and develop its flavor and texture.
Release and Serve: Before serving, carefully remove the sides of the springform pan. If desired, run a thin knife or offset spatula around the edge of the cheesecake before releasing the pan sides to ensure a clean release.

Nutrition

Serving Size: one normal portion
Calories: 400
Fat: 30g