Ricotta Cheesecake

A delightful Italian twist on the classic cheesecake. Instead of a big and heavy
cheesecake you end up with a light and delightfully refreshing cheesecake that
has you going back for another bite every time. Makes two cheesecakes

Servings: 16 Slices

Author: Chef Ryan Callahan

Prep Time
30 minutes

Cook Time
45 minutes

Cooling
1 hour

Total Time
2 hours, 15 minutes

Course:

Dessert

Cuisine:

Italian

Keywords:

cheesecake desserts Italian ricotta Holiday Baking

🧂 Ingredients

3 cups ricotta cheese

drained well
2 whole graham cracker crusts
1 whole orange zest
1 whole lemon zest
4 large eggs
1/2 cup sugar
1/2 cup honey
2 tsp vanilla extract
1.5 tbsp cornstarch

Instructions

1 Pre-heat oven to 350 degrees.
2 Drain any excess moisture from your ricotta.
3 Combine all ingredients into a large mixing bowl.
4 Mix until smooth.
5 Pour cheesecake batter into pie crusts.
6 Bake at 350 degrees 40-45 minutes.
7 Remove from oven and allow to cool in the refrigerator about 1 hour.
8 Slice and Serve.