Description
Indulge in a rich and creamy Italian Ricotta Cheesecake topped with fresh strawberries, celebrating a timeless dessert tradition.
Ingredients
Scale
- 2 cups ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/2 tsp baking powder
- Fresh sliced strawberries for serving
Instructions
- Preheat your oven to 350°F (175°C), ensuring even baking.
- Combine ricotta cheese, sugar, eggs, and vanilla extract in a mixing bowl. Use a hand mixer to blend until smooth, about 2 minutes.
- Add flour and baking powder; mix until just combined. You should see no lumps but don’t over-mix!
- Pour in the melted butter and mix well until the mixture is glossy and uniform.
- Pour the mixture into a greased springform pan. Smooth the top with a spatula for a flat finish.
- Bake for about 45-50 minutes or until the cheesecake is set and slightly golden on top. The center should have a gentle jiggle.
- Remove from oven and allow to cool before refrigerating for at least 4 hours to allow flavors to meld.
- Serve chilled with fresh sliced strawberries on top for a refreshing finish.
Notes
For a creamier texture, opt for whole-milk ricotta cheese. Consider using superfine sugar for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 26g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 100mg