Classic Italian Ricotta Cheesecake

Ingredients

• 2 lbs Whole milk ricotta cheese
• 0.75 cup Granulated sugar
• 3 tablespoons All-purpose flour
• 4 pieces Large eggs
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon zest
• 0.25 teaspoon Salt
• 1.5 cups Graham cracker crumbs
• 6 tablespoons Unsalted butter, melted
• 1 teaspoon Orange zest(optional)

Instructions

1. 1

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

2. 2

   Mix graham cracker crumbs and melted butter in a bowl, then press firmly into the bottom of the pan.

3. 3

   In a large mixing bowl, beat the ricotta cheese until smooth and creamy.

4. 4

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

5. 5

   Incorporate the eggs one at a time, beating on low speed after each addition to avoid adding too much air.

6. 6

   Stir in the vanilla extract, salt, lemon zest, and orange zest until evenly distributed.

7. 7

   Pour the batter over the crust and bake for 60 minutes, or until the edges are golden and the center is slightly jiggly.

8. 8

   Turn off the oven and leave the door slightly ajar, letting the cake cool inside for 30 minutes before refrigerating for at least 4 hours.