Ingredients
Scale
- 500g fresh ricotta cheese (drained well to avoid excess moisture)
- 150g caster sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon (preferably unwaxed)
- Zest of 1 orange
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Butter, for greasing the pan
- Optional: 1 tablespoon orange blossom water or a splash of limoncello for a fragrant twist
Pro tip from my mum’s kitchen: If you can’t find fresh ricotta, full-fat cottage cheese blended until smooth is a decent substitute, though it won’t be quite as silkily textured.
Instructions
- Preheat your oven to 160°C (320°F) and butter a 9-inch springform pan thoroughly. This step is crucial to ensure the cheesecake slips out easily once baked.
- In a large bowl, combine the ricotta and caster sugar. Using a wooden spoon or an electric mixer on low speed, beat until the mixture is smooth and creamy. It should look like a thick custard. Growing up, I’d sneak early morning tastes here—such a delicious test of patience!
- Add the eggs one at a time, beating gently after each addition. The batter will lighten and become silkier. Remember, gentle folding is key to keep the texture light.
- Stir in the vanilla extract, lemon zest, orange zest, and salt. If using, add the orange blossom water or limoncello now. I recall the first time I added orange blossom—it transformed the cheesecake into something ethereal, like a secret whispered by the Mediterranean breeze.
- Sift the flour over the mixture and fold it in carefully. This little bit of flour helps the cheesecake set without overpowering the delicate ricotta flavour.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for around 50-60 minutes. The cheesecake should be set but still have a slight wobble in the centre—similar to a perfectly cooked custard tart. I always check it at 50 minutes to avoid overbaking, as the texture can quickly become dry.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 15 minutes. This gradual cooling step helps prevent cracks.
- Remove from the oven and let the cheesecake cool completely at room temperature. Then chill it in the fridge for at least 4 hours or overnight—this rest is where the flavours deepen and the texture settles into that iconic creamy softness.
- Before serving, run a knife around the edges to loosen the cake, then carefully remove the springform pan. You might want to dust the top lightly with icing sugar or garnish with fresh berries for an extra touch of charm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
