Description
A light yet decadent cheesecake with creamy ricotta and cream cheese, perfect for any occasion.
Ingredients
- 16 oz cream cheese, softened
- 16 oz whole milk ricotta cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional for thickening)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Beat the softened cream cheese until smooth in a large mixing bowl.
- Add the ricotta cheese, granulated sugar, and vanilla extract, mixing until well combined.
- Add the eggs one at a time, ensuring each is incorporated well before adding the next.
- Stir in the lemon juice and cornstarch (if using) until the mixture is smooth and creamy.
- Pour the batter into the prepared springform pan.
- Bake for about 45-50 minutes, or until the center is set and has a slight jiggle.
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours.
- Slice, serve chilled, and enjoy your delightful dessert!
Notes
Serve with fresh berries, whipped cream, or a drizzle of chocolate sauce for added elegance. The cheesecake is best made a day in advance.