Italian Ricotta Cheesecake

A touch of lemon zest makes our creamy old-world style cheesecake absolutely irresistible.


12 servings

Total Time

Prep Time

Cook Time


  • 3 tbsp. plain dry breadcrumbs
  • 2 lb. ricotta cheese
  • 3/4 c. sugar
  • 4 eggs
  • 3 tbsp. all-purpose flour
  • 1 tsp. vanilla extract
  • 1 tsp. grated lemon zest
  • 1/8 tsp. salt
  • Raspberries (optional)


Heat oven to 325 degrees Fahrenheit. Coat eight-inch springform pan with cooking spray; sprinkle crumbs all over. On medium speed, beat ricotta and sugar until smooth. Beat in eggs, one at a time; beat in last four ingredients. Pour into pan.

Bake one hour, 15 minutes to one hour 30 minutes until center jiggles slightly when gently shaken. Run knife along side of cake. Cool on rack. Cover; refrigerate overnight. To serve, remove side of pan. If desired, garnish with raspberries.

Per serving: Calories: 220 Protein: 11 grams Fat: 12 grams (7 grams saturated) Cholesterol: 101 milligrams Carbohydrates: 18 grams Sodium: 124 milligrams Fiber: 0 grams Sugar: 13 grams 

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