Classic Italian Ricotta Cheesecake

Ingredients

• 32 ounces Whole milk ricotta cheese, drained
• 1 cup Granulated sugar
• 4 count Large eggs
• 3 tablespoons All-purpose flour
• 2 teaspoons Vanilla extract
• 1 tablespoon Lemon zest
• 0.25 teaspoon Salt
• 1 tablespoon Unsalted butter, melted for greasing
• 0.5 cup Graham cracker crumbs(optional)
• 1 teaspoon Orange zest

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with melted butter.

2. 2

   In a large mixing bowl, beat the drained ricotta cheese until smooth using an electric mixer.

3. 3

   Gradually add the sugar and flour to the ricotta, mixing until well combined.

4. 4

   Add the eggs one at a time, beating on low speed after each addition just until incorporated.

5. 5

   Stir in the vanilla extract, lemon zest, orange zest, and salt by hand.

6. 6

   Pour the batter into the prepared springform pan and smooth the top with a spatula.

7. 7

   Bake for 50 to 60 minutes, or until the edges are golden brown and the center is slightly jiggly.

8. 8

   Turn off the oven and let the cheesecake cool inside with the door cracked for 30 minutes before refrigerating for at least 4 hours.