Ingredients
For the Crust
- 250 g (2 cups) all-purpose flour
- 100 g (½ cup) sugar
- 120 g (½ cup) cold butter, cubed
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
For the Filling
- 750 g (26 oz) ricotta cheese
- 200 g (1 cup) sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp cornstarch
- 120 ml (½ cup) heavy cream
Instructions
1. Prepare the Crust
- Mix the flour, sugar, and baking powder.
- Rub in the cold butter until crumbly.
- Add the egg and vanilla.
- Knead lightly until a dough forms.
- Press the dough into a greased 23 cm (9-inch) square baking pan, including the sides.
- Refrigerate while preparing the filling.
2. Make the Filling
- Beat the ricotta until smooth.
- Add the sugar and eggs one at a time.
- Mix in the vanilla, lemon zest, cornstarch, and cream.
- Beat until silky and lump-free.
3. Bake
- Pour the filling into the chilled crust.
- Bake at 170°C (340°F) for 45–55 minutes.
- The center should be slightly wobbly when removed from the oven.
4. Chill
- Let cool completely.
- Refrigerate for at least 4 hours, preferably overnight.
- Cut into squares and serve cold.
Tips for the Perfect Texture
- Use whole-milk ricotta for maximum creaminess.
- Do not overbake; the cheesecake will continue to set as it cools.
- Chilling overnight produces the smoothest, richest texture.
Prep Time: 25 minutes
Bake Time: 50 minutes
Chilling Time: 4–12 hours
Servings: 9–12 squares
The result is a rich, creamy cheesecake with a delicate crust—perfect with coffee or tea. 😋🍰